Name: Creamy tomato, courgette & prawn pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 2 fat garlic cloves thinly sliced; 2 large or 400g baby courgettes sliced; 400g orecchiette pasta, or any other small pasta shape; 2 x 400g cans cherry tomatoes; good pinch of sugar; 200g raw prawn peeled; 100g half-fat crème fraîche; small pack basil leaves only, torn

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Creamy tomato, courgette & prawn pasta

Creamy tomato, courgette & prawn pasta

Cassie Best

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.3 out of 5.36 ratingsRate

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This fast, fresh pasta sauce with cherry tomatoes, prawns and crème fraîche is ideal for a midweek supper, and it's low-fat

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
2 fat garlic cloves

thinly sliced
2 large or 400g baby courgettes

sliced
400g orecchiette

pasta, or any other small pasta shape
2 x 400g cans cherry tomatoes
good pinch of sugar
200g raw prawn

peeled
100g half-fat crème fraîche
small pack basil

leaves only, torn

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Nutrition: per serving

kcal533
fat8g

low
saturates3g
carbs91g
sugars11g
fibre6g
protein25g
salt0.5g

Method

step 1

Heat the oil in a large pan, add the garlic and sizzle for a few mins, then add the courgettes and cook for a few mins more until starting to soften. Cook the pasta following pack instructions.
step 2

Add the tomatoes, sugar and seasoning to the pan, stir and simmer, uncovered, for about 10 mins while the pasta cooks.
step 3

Add the prawns to the sauce and bubble until they just turn pink. Drain the pasta and add to the sauce with the crème fraîche. Simmer for another 1-2 mins, then add the basil and serve.

Recipe from Good Food magazine, June 2014

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A star rating of 4.3 out of 5.36 ratings

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