A light and fresh pasta dish that's packed with flavour. Quick to prepare and on the table in under 30 minutes!
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Bring a large pan of salted water to the boil. Pare the courgettes into thin strips with a vegetable peeler (or use a julienne peeler or spiraliser); set aside. Add the pasta to the boiling water and cook according to pack instructions.
Meanwhile, chop the lemongrass as finely as possible. Tip into a frying pan with the oil, garlic and salt, and set over a medium-low heat. As the oil warms, it will gently cook the garlic and lemongrass; after 4-5 minutes it should be fragrant and lightly golden. Add the chilli flakes and prawns, and heat for 1 minute more. Squeeze in the lemon juice.
Drain the pasta and immediately add to the pan with the prawns. Take off the heat and toss everything together. Cool for a couple of minutes, then toss through the courgettes and coriander. Serve with lemon wedges for squeezing over.
At the height of their season, courgettes are tender and sweet, and lovely eaten raw in thin ribbons like this. If you prefer, just slice and pan-fry until golden.
La Cerisa Rosa Pinot Grigio Rosé, Italy, is dry and fruity, with juicy berry and cherry fruit flavours and a vibrant finish.
Typical values per serving when made using specific products in recipe
Energy | 2,027kJ/ 484kcals |
|---|---|
Fat | 21g |
Saturated Fat | 3.2g |
Carbohydrates | 46g |
Sugars | 3.5g |
Fibre | 7.8g |
Protein | 23g |
Salt | 1.2g |
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