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.* *We’ve replaced the fusilli in this recipe with penne due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Penne
1 packet
Snacking Tomatoes
1 punnet
Garlic
3 clove
Garlic & herb seasoning
1 sachet
Nan's special seasoning
1 sachet
Diced tomatoes with garlic & onion
1 packet
Water
0.25 cup
Peeled prawns
1 packet
Butter
20 g
Baby spinach leaves
1 bag
Fetta Cubes
1 packet
Flaked almonds
1 packet
• Half-fill a large saucepan with water. Add a generous pinch of salt, then bring to the boil over high heat. • Cook penne in the boiling water until ‘al dente’, 12 minutes. • Drain penne, then return to saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• While pasta is cooking, halve snacking tomatoes. • Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook garlic and snacking tomatoes until fragrant, 1-2 minutes. • Add garlic & herb seasoning, Nan's special seasoning, diced tomatoes with onion & garlic, the water and peeled 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 penne. Stir until spinach is wilted. Season to taste, then remove from heat.
• Divide prawn and cherry tomato pasta between bowls. • Top with crumbled fetta cubes. • Sprinkle with flaked almonds to serve. Enjoy!
2547
kJ
Energy (kJ)
17.1
g
Fat
8.5
g
of which saturates
80.2
g
Carbohydrate
10.4
g
of which sugars
30.2
g
Protein
1757
mg
Sodium
