Roast Zucchini, Prawn & Pesto-Ricotta Spaghetti
with Cherry Tomato, Parmesan & Pine Nut Salad
- Wheat
- Gluten
- Milk
- Pine nut
- Cashew
- Crustaceans
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pistachio
- Sesame
- Walnut
Sun-drenched Italian flavours in a bowl. Prawns and smokey charred zucchini is tossed through silky spaghetti, topped with pillowy dollops of ricotta and a generous drizzle of fragrant basil pesto. On the side, a bright salad of baby spinach and peppery rocket is scattered with sweet cherry tomatoes, shaved Parmesan and crunchy pine nuts — the perfect fresh contrast to every creamy, herb-laced forkful. Simple ingredients, knockout results.
Ingredients
2
Zucchini
2
Garlic
1
Lemon
1
Snacking Tomatoes
1 packet
Spaghetti
(Contains: Wheat, Gluten May be present: Soy)
1 packet
Light Cooking Cream
(Contains: Milk)
1 sachet
Vegetable Stock Pot
1 packet
Spinach & Rocket Mix
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Pine Nuts
(Contains: Pine nut May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pistachio, Sesame, Soy, Walnut)
1
Ricotta
(Contains: Milk)
1 packet
Basil Pesto
(Contains: Milk, Cashew)
190 g
Peeled Prawns
(Contains: Crustaceans)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced.
- Slice zucchini into thin rounds.
- Place zucchini on a lined tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
- Meanwhile, boil the kettle.
- Finely chop garlic.
- Zest lemon to get a pinch, then slice into wedges.
- Halve snacking tomatoes.
- When the zucchini has 10 minutes remaining, half-fill a large saucepan with boiling water and add a generous pinch of salt.
- Cook spaghetti over high heat, until ‘al dente’, 9 minutes.
- Reserve pasta water (2tbs per person).
- Drain spaghetti, then return to saucepan.
- In a large frying pan, heat a good drizzle of olive oil over medium-high heat. Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes.
- Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. Add light cooking cream, stock concentrate, the reserved pasta water and simmer until slightly thickened, 2-3 minutes.
- Remove pan from heat, then stir through roasted zucchini, lemon zest, a generous squeeze of lemon juice, the butter and cooked spaghetti until combined. Season with pepper.
- Just before serving, in a large bowl, combine spinach & rocket mix, snacking tomatoes, Parmesan cheese, pine nuts and balsamic vinaigrette dressing. Season.
- Divide charred zucchini and prawn spaghetti between bowls. Dollop over small spoonfuls of ricotta and drizzle over basil pesto.
- Serve with rocket, Parmesan and pine nut salad and any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Oct 2026- Flavour: Some found the dish a little heavy and too cheesy; reducing the cooking cream slightly may lighten it without losing flavour.
- Suggestions: One reviewer found combining all ingredients into a single pot worked best, and another suggested reducing the cooking cream for a less rich result.
