Prawn & Courgette Tomato Tagliatelle2013-09-17
- Course: Main
- Servings : 2
- Prep Time : 5m
- Cook Time : 10m
- Ready In : 15m
If you love prawns & pasta then you will LOVE this recipe! At just 330 calories it makes an ideal lunch or evening meal and is super quick and simple to make (like all of my recipes!).
Fresh pasta, such as tagliatelle, is much more easy to digest than dried pasta, meaning it’s the best choice if you suffer from bloating. Resistant starches (which cause bloating) are formed though once any type of pasta is cooled or reheated – meaning you should always cook your pasta just before you want to eat it! All pasta has a low GI which means that it releases it’s energy sloooowwwlly.
P.S You could always swap the prawns for salmon chunks or white fish if you don’t like them!
- 180g cooked king prawns*
- 250g tagliatelle (fresh pasta)
- 1 courgette, chopped
- 4 salad tomatoes, chopped
- 2 spring onions, sliced
- 1 tbsp tomato puree
- 2 garlic cloves or 2 tsp garlic granules
- 1 tsp paprika/chili flakes or both
- 1 tbsp olive oil
- Optional - handful of button mushrooms
*You can use fresh or frozen prawns – frozen are often cheaper but need to be defrosted in the fridge the day before!
Heat the oil in a pan and add the courgette, spring onions and garlic. Stir-fry for 2 minutes.
Add the tomatoes, tomato puree, mushrooms and chilli flakes/paprika. Stir-fry on a medium heat for 5 minutes.
Meanwhile add your fresh pasta to boiling water and simmer for 3 minutes (or until cooked) - add 3-4 tbsp of the pasta cooking water to the frying pan so that a 'sauce' develops from the tomato sauce.
Stir in the king prawns to heat for 2-3 minutes.
Drain the pasta and add to the vegetable and prawn mix.. divide between 2 plates & serve with a sprinkling of herbs/chilli flakes!
P.S I omitted the mushrooms from the dish below!
*This dish was inspired by a Morrisons Fishmonger’s Recipe!
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