Quick Prawn & Tomato Pasta
with Zucchini, Fetta & Flaked Almonds
- Gluten
- Wheat
- Crustaceans
- Milk
- Almond
- Eggs
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
If 'pasta for dinner' is music to your ears, wait till you try this dish. The ear-shaped orecchiette are the perfect vessel for the zucchini-studded pasta sauce, complete with perfectly cooked meaty prawns. Bring everything together with a sprinkle of almonds and some creamy fetta for a meal that's music to your tastebuds. This recipe is under 650kcal per serving. The recent harsh weather conditions have impacted the zucchini grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.
Ingredients
1 packet
orecchiette
(Contains: Gluten, Wheat May be present: Eggs, Soy)
1
tomato
1
zucchini
3 clove
garlic
1 sachet
garlic & herb seasoning
1 box
passata
1 packet
peeled prawns
(Contains: Crustaceans)
1 bag
baby spinach leaves
1 packet
Fetta Cubes
(Contains: Milk)
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
¼ cup
water
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Bring a large saucepan of salted water to the boil. • Cook orecchiette in the boiling water until ‘al dente’, 8 minutes. • Drain and return to pan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• While pasta is cooking, roughly chop tomato. • Thinly slice zucchini into rounds. • Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook zucchini until softened, 3-4 minutes. Add garlic and tomato and cook until fragrant, 1-2 minutes. • Add garlic & herb seasoning, Nan's special seasoning, passata, the water and peeled prawns. Cook, stirring, until sauce is thickened and prawns are pink and starting to curl up, 3-4 minutes. • Add butter, baby spinach leaves and drained orechiette. Stir until spinach is wilted. Season to taste.
• Divide prawn and tomato orecchiette with zucchini between bowls. • Top with crumbled fetta cubes. • Sprinkle with flaked almonds to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the dish, though some found it mild. Adding chilli, chorizo, or extra herbs boosted flavour for those who wanted more kick.
- Ease of prep: Customers praised how quick and simple this recipe was to prepare, with pre-peeled prawns saving time.
- Suggestions: Some recommended adding fresh chilli, basil, or Parmesan. A few preferred spaghetti over orecchiette pasta.
- Leftovers: The pasta reheated well, with some enjoying it cold the next day. Large portions meant plenty for later.
- Prawns: Diners loved the generous amount of tender, fresh prawns, though some wished for Australian-sourced seafood.
