Prawn and Tomato Pasta

Prawn and Tomato Pasta


191 people made this

This recipe makes a delicious and light summer dinner. Fresh tomatoes and spinach, fresh herbs and fresh mozzarella combine with prawns and fettuccine.

Lisa Nichols

Serves: 4 

  • 250g fettuccine
  • 3 cloves garlic
  • 1/2 white onion, cut into wedges
  • 3 tablespoons fresh oregano leaves
  • 4 tablespoons olive oil
  • 4 medium tomatoes, chopped
  • 3 tablespoons chopped fresh basil
  • 1 pinch salt and pepper to taste
  • 1 cup spinach leaves
  • 500g cooked prawns - peeled and deveined
  • 250g fresh mozzarella, diced

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8 minutes, or until tender. Drain.
  2. In the container of a food processor combine the garlic, onion and oregano. Pulse until finely chopped. Heat the olive oil in a large frypan over medium heat. Add the onion mixture; cook and stir until fragrant and almost golden. Mix in the tomatoes, basil, salt and pepper. Simmer for about 5 minutes while the pasta is cooking, stirring occasionally.
  3. Mix in spinach until it wilts, then just before the pasta is done stir in the prawns. Cook until heated through. Toss with pasta in a large serving bowl and mix in mozzarella cheese.

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