Tomato, prawn and capsicum pasta

Recipe by: Zoë Harpham

EASY

Ready in 25 mins

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Prep: 10 mins Cook: 15 mins

Serves: 4

Rice and corn pasta is great for those with a wheat intolerance. It cooks and tastes just like wheat pasta and comes in a variety of shapes. This is a flavour-packed dish and simply needs a crunchy green salad to complete the meal.

Recipe provided by:

Readers Digest | Healthy One-Dish Cooking

Ingredients

250 g rice and corn fusilli (pasta twists)

2 large red capsicums, deseeded and cut into wide strips

1 tablespoon olive oil

16 raw prawns

½ cup (125 ml) tomato purée (passata)

2 tablespoons vermouth or dry sherry

2 tablespoons chopped fresh coriander

Preparation method

1.		Bring a large saucepan of lightly salted water to the boil. Add the pasta and cook for 8–10 minutes, or according to the packet instructions, until tender.

2.		Meanwhile, preheat a cast-iron, ridged grill pan. Add the capsicum strips and cook for about 3 minutes on each side until lightly charred. Remove from the heat and transfer to a bowl. Pour the oil over the capsicum and toss to coat. Cover and reserve.

3.		Reheat the grill pan and cook the prawns briefly for about 1 minute on each side until pink and cooked through. Add to the capsicums.

4.		Drain the pasta in a colander. Pour the tomato purée and the vermouth or sherry into the pan and place over a low heat for 1 minute to warm through.

5.		Return the pasta to the pan with the capsicums, prawns and the chopped coriander. Season to taste. Toss well to combine and serve at once.

EACH SERVING

1½ portions vegetables

VARIATIONS

You could use scallops or sliced squid in place of the prawns, cooking them in the same way until just cooked through. * Use wheat pasta if you prefer and cook according to the packet instructions until tender.

Nutrition

Protein 22 g
Fat 6 g
Saturates 0.5 g
Carbohydrate 117 g
Fibre 5.5 g
Sodium 266 mg
Energy 2484 kJ

My Review:

Printed from Allrecipes.com.au 2/09/2010