Rich Prawn, Dill & Parmesan Penne

Name: Rich Prawn, Dill & Parmesan Penne with Baby Spinach Leaves
Total time: 15m
Yield: 2
Ingredients: 1 packet Penne; 1 Tomato; 1 packet Dill; 190 g Peeled Prawns; 1 packet Light Cooking Cream; 1 sachet Vegetable Stock Pot; 1 packet Baby Spinach Leaves; 1 packet Parmesan Cheese; 1 drizzle olive oil

with Baby Spinach Leaves

0.0(0)

Get up to $230 off + Free Extras for 8 weeks

Calories

:

620 kcal

Protein

:

31.5g protein

Difficulty

:

Easy

Calorie Smart

Allergens:

Gluten
Wheat
Crustaceans
Milk
Soy
May contain traces of allergens

Prawns and dill are a match made in culinary heaven, and they shine in this penne with creamy prawn. The fresh, anise-like herb cuts through the rich sauce, while sweet blistered tomatoes add a burst of juicy flavour. It’s a balanced, restaurant-quality bowl that comes together in a flash.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Penne

(Contains: Soy, May contain traces of allergens, Gluten, Wheat;)

1

Tomato

1 packet

Dill

190 g

Peeled Prawns

(Contains: Crustaceans;)

1 packet

Light Cooking Cream

(Contains: Milk;)

1 sachet

Vegetable Stock Pot

1 packet

Baby Spinach Leaves

1 packet

Parmesan Cheese

(Contains: Milk;)

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Energy (kJ)2590 kJ

Calories620 kcal

Fat24 g

of which saturates12.1 g

Carbohydrate69.2 g

of which sugars7.6 g

Dietary Fibre4.8 g

Protein31.5 g

Sodium1120 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

PDF

1

• Boil the kettle. Half fill a large saucepan with boiling water and add a generous pinch of salt.
• Cook penne in boiling water over high heat, until ‘al dente’, 12 minutes.
• Reserve some pasta water (see ingredients). Drain penne, then return to saucepan. Drizzle with a little olive oil to prevent sticking.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

2

• Meanwhile, roughly chop tomato and dill.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook tomato, until slightly blistered, 2-3 minutes.
• Add peeled prawns, tossing, until pink and starting to curl up, 2-3 minutes.

3

• Reduce heat to medium-low, then stir in light cooking cream, stock concentrate and the reserved pasta water. Simmer until slightly thickened, 2-3 minutes.
• Remove pan from heat, then stir through cooked penne, dill and baby spinach leaves, until wilted and combined. Season to taste with salt and pepper.