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Tagliatelle with cherry tomatoes, courgettes and prawns
This dish offers a slightly healthy alternative to a classic seafood linguine. The freshness of the lemon zest combats the sharply sweet tomatoes perfectly, all wrapped together neatly with tagliatelle and plump prawns. Quick and easy to prepare and will go down a delight in summer!
High protein
Serves4
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins
Ingredients
2 tbsp Essential Olive Oil
400g cherry vine tomatoes
1 courgette, cut into half moons
2 garlic cloves, sliced
180g raw extra large king prawns
300g dried tagliatelle
1 essential lemon, zest and juice
1 tbsp essential mascarpone
1 handful basil, torn
Method
Put a large pan of salted water on to boil. Heat the oil in a large frying pan, add the tomatoes and cook over a high heat for about 3 minutes until they begin to blister. Turn the heat down a little and add the courgette and garlic; continue to cook, stirring often, for 3-4 minutes until the courgette is turning golden. Add the prawns and cook until they turn pink (about 1-2 minutes).
Meanwhile, cook the pasta according to pack instructions, saving a mug of the cooking water before draining. Tip the pasta straight into the sauce and add the lemon zest and juice along with the mascarpone. Stir, adding enough cooking water to make the sauce coat the pasta; season. Divide between 4 warm plates and top with the basil.
