Orecchiette with Prawns and Courgette
Nutrition per serving
| Calories | 565 kcal |
| Protein | 21.6 g |
| Carbs | 95.9 g |
| Fats | 12.7 g |
| Saturated Fat | 1.8 g |
| Monounsaturated Fat | 7.3 g |
| Polyunsaturated Fat | 2.5 g |
| Sugars | 2.8 g |
| Fiber | 14.8 g |
| Sodium | 400 mg |
Ingredients
| Courgette (Zucchini) | |
| Garlic | |
| Red Chilli Pepper | |
| Fresh Mint Leaves | |
| Prawns | |
| Capers (canned) | |
| Lemon | |
| Arugula (Rocket) | |
| Olive Oil | |
| Orecchuiette Pasta |
Preparations
1. Top and tail courgette and slice into wafer thin rounds.
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.
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.