Pasta with prawns, mascarpone and lemon
Pasta with prawns, mascarpone & lemon
This healthy seafood dish is a light mid-week Italian supper best made with wholemeal pasta shapes
- Prep: 10 mins
Cook: 20 mins - Serves 2
- Easy
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
Make it a pasta bake
Creamy prawn
& greens pasta
bake for 2:
Cook pasta, veg
and prawns as per
recipe, then mix
with the lemon zest
and juice, and a
200g tub light
soft cheese with
garlic and herbs.
Tip into a baking
dish, scatter with
50g wholemeal
breadcrumbs plus
1 tbsp grated
Parmesan and
grill to crisp.
Method
-
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.
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