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Orecchiette with Prawns & Zucchini

Orecchiette with Prawns & Zucchini

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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!

Tags:Seafood firstUnder 30 Minutes
Allergens:GlutenCrustaceans

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
Serving amount
2
4
6

200 g

orecchiette

(ContainsGlutenMay be present Egg, Soy)

2 clove

garlic

20 g

capers

1

long chilli

2

zucchini

220 g

prawns

(ContainsCrustaceans)

70 g

rocket

1 bunch

mint

1

lemon

Not included in your delivery

2 tbs

olive oil

salt

pepper

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2780 kJ
Fat21.7 g
of which saturates3.2 g
Carbohydrate72.1 g
of which sugars3.4 g
Dietary Fibrenull g
Protein36.8 g
Sodium0 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Pot
Strainer
Pan
Slotted Spoon
Plate
Fork
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.