Orecchiette with Prawns and Courgette

Nutrition per serving

Calories476 kcal
Protein19.8 g
Carbs76.1 g
Fats12.2 g
Saturated Fat1.8 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat2.3 g
Sugars2.8 g
Fiber12 g
Sodium399 mg


Courgette (Zucchini)
Red Chilli Pepper
Leaves, Mint Fresh
Capers (canned)
Arugula (Rocket)
Olive Oil
Orecchuiette Pasta
1. Top and tail courgette and slice into wafer thin rounds.

2. Peel/finely dice garlic.

3. Finely dice the chili.

4. Finely chop the mint.

Cooking Instructions
1. Cook the pasta in lightly salted boiling water for 10 minutes until al dente. Drain and reserve 2 tbsp of the pasta water.

2. Meanwhile, Heat a tsp of olive oil over high heat. Add the prawns and cook for about 2 minutes until cooked through/pink. Remove to plate and set aside.

3. In the same pan, heat a tsp of olive oil over medium heat. Add the garlic, chili, capers and cook for a minute before stirring in the courgette and cooking for a further 3 minutes.

4. Return the prawns to the pan, with the drained pasta, 2 tbsp of the pasta water, a tbsp of lemon juice, ¾ of the chopped mint and a pinch of salt (optional) and pepper. Stir to combine.

5. Place the rocket on the bottom of a serving bowl and serve the pasta on top with the remaining mint sprinkled over the top.