Orecchiette with Prawns & Zucchini
Chilli, garlic and prawn pasta is one of our favourite recipes at HF HQ. It is fresh, full of flavour and all about simple fresh ingredients instead of rich heavy sauces. Go on, enjoy a pasta dish without the extra calorie guilt!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
200 g
orecchiette
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
2 clove
garlic
20 g
capers
1
Long Chilli
2
zucchini
220 g
prawns
(Contains: Crustaceans;)
70 g
rocket
1 bunch
mint
1
lemon
Not included in your delivery
2 tbs
olive oil
salt
pepper
Utensils
Cooking Steps
Cook the pasta in a large pot of salted boiling water and a dash of olive oil until al dente. Drain the pasta, reserving 1/3 cup cooking water.
Meanwhile, heat the oil in a large frying pan over medium heat. Add the peeled and crushed garlic, capers, chili, the thinly sliced zucchini and 1 teaspoon of salt, and cook, stirring, for 3 minutes. Increase heat to high. Add the pawns and toss for 2 minutes or until cooked through.
Add pasta, rocket, 3/4 of mint, lemon juice and reserved cooking water to the prawn mixture. Season with salt and pepper, then toss until the rocket is slightly wilted. Scatter with remaining mint to serve.
