Friday, September 9, 2011

Midweek Pasta - Spaghetti with Prawns, Zucchini and Cherry Tomatoes



The plan was to make our favourite prawns and zucchini risotto again but laziness made me opt for the easy option so it was a midweek pasta time again at the tummies'.

Some cherry tomatoes were added for colour and they also adds a new dimension to the already very delicious "sauce". There must be countless pasta recipes out there using the same ingredients but this is how we prefer it.

P.S As a rule parmesan cheese doesn't  play a part in a seafood dish such as this, but you might be interested to read about the dairy industry (which includes the production of parmesan) in Italy - In Italian Heartland, Indians Keep The Cheese Coming. 


you'll need:
500g of spaghetti, cooked till al dente 
3 cloves of garlic, chopped
1/2kg of green prawns, roughly chopped
1 medium size zucchini, peeled and diced
1punnet of mixed cherry tomatoes halved
salt and pepper to taste
1 bunch of basil, picked
olive oil for cooking
extra virgin olive oil for serving

Prepare the ingredients and put a large pot of salted water to boil for cooking the pasta.


Heat up a heavy bottom pan. Fry garlic in a slush of olive oil till slightly brown then add the prawns and continue to cook til the prawns are 50% cooked.


Add zucchini into the pan and cook for a minute.

Next in the cherry tomatoes and cook until soft but not to a pulp, check for seasonings. Meanwhile drain pasta into a colander.


Tip drained pasta into the pan together with half a cup of the pasta cooking water and basil and mix well.

Drizzle with more olive oil and buon appetito!

1 comment:

  1. Aha.... Olive oil...... from the time I am back from Spain, we have been using only Extra virgin Olive Oil.

    ReplyDelete

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