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Creamy prawn and zucchini casarecce pasta recipe
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Delicious and creamy seafood pasta perfect for a pescatarian-friendly dinner party.
Ingredients:
  • 3 (about 440g) zucchini, thinly sliced
  • 100ml extra virgin olive oil
  • 1 lemon, rind finely grated, juiced
  • 62.50 ml chopped fresh chives
  • 500g peeled green prawns, tails intact
  • 1 garlic clove, crushed
  • 125.00 ml fresh dill sprigs
  • 400g dried casarecce pasta
  • 100g goat’s cheese
  • Lemon wedges, to serve (optional)
Instructions:
  • Preheat oven to 200°C/180°C fan forced. Arrange zucchini in a large ovenproof dish. Drizzle with 60ml (¼ cup) olive oil and half the lemon juice, then sprinkle with 1 tablespoon of chives and season. Roast for 20 minutes until zucchini is tender.
  • Combine prawns, garlic, lemon rind, remaining juice and oil, 1 tablespoon chives, and half of the dill in a bowl. Season with salt and pepper. Cook pasta in boiling salted water until al dente as per package instructions. Drain, saving 1/3 cup of cooking liquid.
  • Combine the prawn mixture with the zucchini and stir well. Place cheese in the center and bake for 7 minutes until prawns are cooked. Stir in the reserved cooking liquid, then add pasta and half of the remaining dill. Mix well and top with the remaining chives and dill. Serve with lemon, if desired.

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