with Zucchini, Fetta & Flaked Almonds
If 'pasta for dinner' is music to your ears, wait till you try this dish. The ear-shaped orecchiette are the perfect vessel for the zucchini-studded pasta sauce, complete with perfectly cooked meaty prawns. Bring everything together with a sprinkle of almonds and some creamy fetta for a meal that's music to your tastebuds. *This recipe is under 650kcal per serving.* *The recent harsh weather conditions have impacted the zucchini grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.*
Allergens
Utensils
Tags
Olive oil
Orecchiette
1 packet
Tomato
1
Zucchini
1
Garlic
3 clove
Garlic & herb seasoning
1 sachet
Passata
1 box
Water
0.25 cup
Peeled 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 zucchini into rounds. • Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook zucchini until softened, 3-4 minutes. Add garlic and tomato and cook until fragrant, 1-2 minutes. • Add garlic & herb seasoning, Nan's special seasoning, passata, the water and peeled prawns. Cook, stirring, until sauce is thickened and prawns are pink and starting to curl up, 3-4 minutes. • Add butter, baby spinach leaves and drained orechiette. Stir until spinach is wilted. Season to taste.
• Divide prawn and tomato orecchiette with zucchini between bowls. • Top with crumbled fetta cubes. • Sprinkle with flaked almonds to serve.
2433
kJ
Energy (kJ)
16.8
g
Fat
8.1
g
of which saturates
80.9
g
Carbohydrate
14
g
of which sugars
30.9
g
Protein
1789
mg
Sodium
