with Fetta & Flaked Almonds
This dish might sound and look a little fancy, but it comes together fast, in just four simple steps. While the pasta cooks, the slightly sweet zucchini and garlicky passata work their magic in the pan with the prawns. 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
Tomato
1
Celery
1 stalk
Garlic
3 clove
Garlic & herb seasoning
1 sachet
Passata
1 box
Water
0.25 cup
Prawns
1 packet
Baby spinach leaves
1 bag
Butter
20 g
Fetta Cubes
1 packet
Flaked almonds
1 packet
Nan's special seasoning
1 sachet
• Bring a large saucepan of salted water to the boil. • Cook orecchiette in the boiling water until ‘al dente’, 8 minutes. • Drain and return to pan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• While pasta is cooking, roughly chop tomato. • Thinly slice celery. • Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook celery until softened, 2-3 minutes. Add garlic and tomato and cook until fragrant, 1-2 minutes. • Add garlic & herb seasoning, Nan's special seasoning, passata, the water and prawns. Cook, stirring, until sauce is thickened and prawns are pink and starting to curl up, 3-4 minutes. • Add the butter and drained orecchiette. Stir to combine. Season to taste.
• Divide prawn and tomato orecchiette between bowls. • Top with crumbled fetta cubes. • Sprinkle with flaked almonds to serve.
2401
kJ
Energy (kJ)
16.6
g
Fat
8.1
g
of which saturates
80.1
g
Carbohydrate
13.2
g
of which sugars
30.5
g
Protein
1789
mg
Sodium
