Garlicky prawn and courgette pasta
Serves: 2
Total time: 
Recipe photograph by Dan Jones
Garlicky prawn and courgette pasta
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
358Kcal
Fat
6gr
Saturates
1gr
Carbs
49gr
Sugars
5gr
Fibre
6gr
Protein
28gr
Salt
0.7gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 125g fusilli bucati (or similar pasta)
- 2 tsp olive oil
- 200g raw king prawns (fresh or frozen and defrosted)
- 3 garlic cloves, chopped
- 1 large courgette, grated
- 125g cherry tomatoes, halved
- a small handful of basil leaves
- a large handful of young leaf spinach
Step by step
- Bring a large pan of salted water to the boil and cook the pasta for 8-10 minutes, or according to packet instructions.
- Meanwhile, heat the oil in a frying pan, add the prawns and garlic, and fry on a high heat for 1 minute. Add the grated courgette and fry for another 2-3 minutes, until the prawns are cooked through. Add the tomatoes and most of the basil to the pan, season generously and remove from the heat.
- Drain the pasta, then toss with the prawn and courgette mix. Add the spinach, toss together and divide between 2 bowls. Scatter with the remaining basil leaves and serve.
