with Fetta & Flaked Almonds
This dish might sound and look a little fancy, but it comes together in four fast steps. While the pasta cooks, the rich garlic and juicy cherry tomatoes work their magic in the pan with the plump prawns, plus a couple of our staple seasonings. Don't forget to add the butter at the end - it balances out the acidity in the tomatoes beautifully. *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Orecchiette
1 packet
Snacking Tomatoes
1 punnet
Garlic
3 clove
Garlic & herb seasoning
1 sachet
Prawns
1 packet
Butter
20 g
Baby spinach leaves
1 bag
Fetta Cubes
1 packet
Flaked almonds
1 packet
Nan's special seasoning
1 sachet
Diced tomatoes with garlic & onion
1 box
• Half-fill a large saucepan with water. Add a generous pinch of salt, then bring to the boil over high heat. • Cook orecchiette in the boiling water until ‘al dente’, 8 minutes. • Drain orecchiette, then return to saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• While pasta is cooking, halve cherry tomatoes. • Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook garlic and cherry tomatoes until fragrant, 1-2 minutes. • Add garlic & herb seasoning, Nan's special seasoning, diced tomatoes with garlic & onion and prawns. Cook, stirring, until sauce is thickened and prawns are pink and starting to curl up, 3-4 minutes. • Add the butter, baby spinach leaves and cooked orecchiette. Stir until spinach is wilted. Season to taste, then remove from heat.
• Divide prawn and cherry tomato orecchiette between bowls. • Top with crumbled fetta cubes. • Sprinkle with flaked almonds to serve. Enjoy!
2663
kJ
Energy (kJ)
16.7
g
Fat
8.2
g
of which saturates
80.1
g
Carbohydrate
9.7
g
of which sugars
30.8
g
Protein
1895
mg
Sodium
