Prawn & courgette pasta with lemongrass

Name: Prawn & courgette pasta with lemongrass
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 150 g conchiglie rigate (or any pasta shape); 2 Zephyr courgettes; 2 stalks lemongrass, woody ends trimmed; 3 tbsp olive oil; 1 garlic clove, finely chopped; Pinch chilli flakes; 150 g pack cooked extra large king prawns; 1 lemon; coriander, roughly chopped

A light and fresh pasta dish that's packed with flavour. Quick to prepare and on the table in under 30 minutes!

4 out of 5 stars(3) Rate this recipe

HealthyLow in saturated fatSource of fibreSource of protein1 of your 5 a day

Serves2
CourseSnack
Prepare10 mins
Cook15 mins
Total time25 mins

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150g conchiglie rigate (or any pasta shape)
2 Zephyr courgettes
2 stalks lemongrass, woody ends trimmed
3 tbsp olive oil
1 garlic clove, finely chopped
Pinch chilli flakes
150g pack cooked extra large king prawns
1 lemon
coriander, roughly chopped

Boil the pasta in salted water according to pack instructions. Meanwhile, trim the courgettes, then pare into thin strips with a vegetable peeler (or a julienne peeler or spiraliser). Set aside.
Remove the tough outer leaves from the lemongrass, then chop the middles as finely as possible. Add to a frying pan with the oil, garlic and a pinch of salt. Cook gently for 4-5 minutes, until fragrant and lightly golden.
Add the chilli flakes and prawns to the frying pan, and heat for 1 minute more. Squeeze in the juice of half the lemon
Drain the pasta, and immediately add the pasta to the pan with the prawns. Take off the heat and toss well until the sauce clings. The shells hold onto a little pasta water, so you won’t need to add any extra. Cool briefly, then toss through the courgettes and coriander. Serve with lemon wedges for squeezing over

Cook’s tip

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.