Pasta With Prawns, Mascarpone & Lemon
This vibrant pasta dish is a celebration of freshness and simplicity. Wholemeal pasta is tossed with a medley of green vegetables, succulent prawns, and a creamy lemon-mascarpone sauce, resulting in a light and flavorful meal that comes together effortlessly. Finished with a sprinkle of fragrant herbs and a squeeze of zesty lemon, this dish is sure to brighten up any dinner table.
— Constant Cookbook
Ingredients
- 140g dried pasta , preferably wholemeal
- 85g frozen peas
- 85g frozen broad beans , podded if you like
- 100g broccoli , cut into small florets
- 100g cooked and peeled prawns
- 1 lemon , ½ zest and juice, ½ cut into wedges
- 3 tbsp light mascarpone
- ½ small bunch mint or basil leaves, shredded, plus a few whole leaves to serve
Instructions
- Cook the pasta following pack instructions, adding the vegetables 4 mins before the end of the cooking time, and the prawns just as the cooking time is up. Reserve a mug of the water, then drain everything and tip back into the pan.
- Tip in the lemon zest and juice, and the mascarpone, and heat through, adding enough of the pasta water to create a creamy sauce. Scatter in the shredded mint or basil, a good grinding of black pepper and a little salt. Divide between 2 warmed pasta bowls, scatter over the herb leaves and serve with lemon wedges.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 446 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 58 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 11 grams fiber
- Protein Content: 31 grams protein
- Sodium Content: 2.1 milligram of sodium
Comments
No comments found.