In week 2 of Operation Transformation we're cooking up a storm with this creamy prawn and courgette pasta.
Ingredients
In week 2 of Operation Transformation we're cooking up a storm with this creamy prawn and courgette pasta.
Servings: 2
- 100g uncooked peeled prawns
- 100g whole-wheat pasta (any shape will do)
- 1 large courgette, sliced
- 100g cherry tomatoes, halved
- 60g light cream cheese
- 1 garlic clove, crushed
- Food Staples:
- ½ tablespoon olive oil
Place the pasta in a pot of boiling water and cook for approximately 10 minutes
Place olive oil in a pan on medium heat. Add crushed garlic and fry for 1-2 minutes being sure not to let it burn
Add the halved cherry tomotoes and sliced courgettes to the pan and cook until tender
Add the cream cheese to the pan and stir well allowing to melt
Add the prawns to the sauce and allow sauce to simmer until prawns turn pink for approximately 5-10 minutes
Add the cooked pasta to the prawn sauce, mix through and serve
Method
- Place the pasta in a pot of boiling water and cook for approximately 10 minutes
- Place olive oil in a pan on medium heat. Add crushed garlic and fry for 1-2 minutes being sure not to let it burn
- Add the halved cherry tomotoes and sliced courgettes to the pan and cook until tender
- Add the cream cheese to the pan and stir well allowing to melt
- Add the prawns to the sauce and allow sauce to simmer until prawns turn pink for approximately 5-10 minutes
- Add the cooked pasta to the prawn sauce, mix through and serve
