Prawn, sweetcorn & runner bean pasta
- Good Food team
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Serves 4
Easy
Prep: 5 mins
Cook: 10 mins
A star rating of 4.4 out of 5.13 ratingsRate
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A quick and easy low-fat supper, ready in just 15 minutes
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Ingredients
Nutrition
Units:
MetricUS
-
400g pasta
tubes (we used penne)
-
200g bag runner beans
trimmed and sliced
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200g sweetcorn
fresh or frozen (or 400g can, drained)
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5 tbsp fromage frais
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5 tbsp coriander pesto
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200g bag cooked peeled prawns
defrosted
-
coriander
leaves, to serve (optional)
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Nutrition: per serving
-
kcal552
-
fat10g
low
-
saturates3g
-
carbs92g
-
sugars9g
-
fibre5g
-
protein30g
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salt2.14g
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Method
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step 1
Cook the pasta according to pack instructions. Tip in the runner beans and sweetcorn (if using fresh or frozen) for the final 4 mins of the pasta cooking time. Drain and set aside.
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step 2
Mix the fromage frais and pesto together, then pour into the same saucepan, along with the prawns. (If you’re using canned sweetcorn, add it now.) Warm through briefly over a low heat, then tip in the pasta and veg. Take off the heat, toss together and sprinkle with coriander, if using.
RECIPE TIPS
NO-CHOP SHORT CUT
Save time by buying ready-trimmed and sliced runner beans.
Recipe from Good Food magazine, September 2006
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A star rating of 4.4 out of 5.13 ratings
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