Speedy Prawn Rigatoni with Chorizo
with courgette and parsley
A recipe conveniently customised just to your liking.
Tags:
Quick
•Eat Me First
•Family Friendly
Allergens:
Crustaceans
•Wheat
•Cereals containing gluten
•Milk
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
160 grams
Prawns
(Contains: Crustaceans)
180 grams
Dried Rigatoni
(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)
1 unit(s)
Courgette
5 grams
Parsley
½ unit(s)
Lemon
2 unit(s)
Garlic
110 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Vegetable Stock
1 sachet(s)
Cracked Black Pepper
90 grams
Chorizo
(Contains: Milk)
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2978 kJ
Energy (kcal)712 kcal
Fat28.4 g
of which saturates13.2 g
Carbohydrate77.9 g
of which sugars6.9 g
Dietary Fiber4.7 g
Protein38.2 g
Salt3.2 g
Potassium397.6 mg
Calcium34 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Grater
•Colander
Cooking steps
1
- Boil a large pot of salted water for the rigatoni.
- When boiling, add the rigatoni and bring back to the boil.
- Cook until softened, 10-12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, trim the courgette, halve lengthways and slice into 1cm thick semicircles.
- Roughly chop the parsley (stalks and all).
- Zest half a lemon (per 2P). Cut into thick wedges.
- Peel and grate the garlic (or use a garlic press).
3
- Place a large pan over high heat (without oil).
- Once hot, cook the chorizo and courgette until starting to brown, shifting as it colours, 6-8 mins.
- Add the garlic and cook, stirring, until fragrant, 1 min.
4
- Once the courgette has browned, reduce the heat.
- Add creme fraiche, black pepper, 50ml water (per 2P) and stock to the pan.
- Season with salt and pepper and stir to combine.
- Bring to a simmer and cook until the sauce has thickened slightly, 3-4 mins.
5
- Stir the prawns into the sauce.
- Simmer until the prawns are cooked through, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Add another splash of water if the sauce needs loosening.
- Meanwhile, mix together the lemon zest and parsley in a small bowl.
6
- Toss the drained rigatoni through the sauce.
- Season to taste with a squeeze of lemon juice, salt and pepper.
- Divide the prawn pasta between bowls.
- Garnish with the lemon and parsley topping.
- Serve any remaining lemon wedges on the side for squeezing over.
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