Name: Pasta with prawns, mascarpone & lemon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 140g dried pasta preferably wholemeal; 85g frozen pea; 85g frozen broad bean podded if you like; 100g broccoli cut into small florets; 100g cooked and peeled prawn; 1 lemon ½ zest and juice, ½ cut into wedges; 3 tbsp light mascarpone; ½ small bunch mint or basil leaves, shredded, plus a few whole leaves to serve

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Pasta with prawns, mascarpone & lemon

Pasta with prawns, mascarpone & lemon

Lucy Netherton

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.4 out of 5.22 ratingsRate

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This healthy seafood dish is a light mid-week Italian supper best made with wholemeal pasta shapes

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A star rating of 4.3 out of 5.119 ratings

Ingredients

Nutrition

Units:

MetricUS

140g dried pasta

preferably wholemeal
85g frozen pea
85g frozen broad bean

podded if you like
100g broccoli

cut into small florets
100g cooked and peeled prawn
1 lemon

½ zest and juice, ½ cut into wedges
3 tbsp light mascarpone
½ small bunch mint or basil

leaves, shredded, plus a few whole leaves to serve

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Nutrition: per serving

kcal446
fat10g

low
saturates5g
carbs58g
sugars5g
fibre11g
protein31g
salt2.1g

Method

step 1

Cook the pasta following pack instructions, adding the vegetables 4 mins before the end of the cooking time, and the prawns just as the cooking time is up. Reserve a mug of the water, then drain everything and tip back into the pan.
step 2

Tip in the lemon zest and juice, and the mascarpone, and heat through, adding enough of the pasta water to create a creamy sauce. Scatter in the shredded mint or basil, a good grinding of black pepper and a little salt. Divide between 2 warmed pasta bowls, scatter over the herb leaves and serve with lemon wedges.

RECIPE TIPS

MAKE IT A PASTA BAKE

Creamy prawn & greens pasta bake for 2: Cook pasta, veg and prawns as per recipe, then mix with the lemon zest and juice, and a 200g tub light soft cheese with garlic and herbs. Tip into a baking dish, scatter with 50g wholemeal breadcrumbs plus 1 tbsp grated Parmesan and grill to crisp.

Recipe from Good Food magazine, January 2012

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A star rating of 4.4 out of 5.22 ratings

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