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

  1. Place the pasta in a pot of boiling water and cook for approximately 10 minutes 
  2. 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
  3. Add the halved cherry tomotoes and sliced courgettes to the pan and cook until tender
  4. Add the cream cheese to the pan and stir well allowing to melt
  5. Add the prawns to the sauce and allow sauce to simmer until prawns turn pink for approximately 5-10 minutes 
  6. Add the cooked pasta to the prawn sauce, mix through and serve