Tagliatelle with cherry tomatoes, courgettes and prawns

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!

4.5 out of 5 stars(2) Rate this recipe
High protein
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

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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

  1. 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).

  2. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,888kJ/ 449kcals

Fat

14g

Saturated Fat

5.1g

Carbohydrates

56g

Sugars

7.2g

Fibre

5.9g

Protein

19g

Salt

0.3g

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