Name: Orecchiette with zucchini and prawns
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 400g large orecchiette* or other short dried pasta; 60ml olive oil; 2 large cloves garlic, crushed; 40.00 ml small capers, rinsed; 2 red birdseye chillies, seeded, finely chopped; 300g zucchini; 700g medium green king prawns, peeled, deveined, each prawn cut into 3; 100g rocket leaves; 125.00 ml torn spearmint leaves; Juice of 1/2 lemon

Orecchiette with zucchini and prawns

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Ingredients:

400g large orecchiette* or other short dried pasta
60ml olive oil
2 large cloves garlic, crushed
40.00 ml small capers, rinsed
2 red birdseye chillies, seeded, finely chopped
300g zucchini
700g medium green king prawns, peeled, deveined, each prawn cut into 3
100g rocket leaves
125.00 ml torn spearmint leaves
Juice of 1/2 lemon

Instructions:

Boil pasta in a large saucepan until perfectly tender.
Heat oil in a large frying pan over medium heat. Add garlic, capers, chillies, zucchini, and 1 teaspoon salt. Cook for 3 minutes, stirring occasionally. Increase the heat to high, add prawns, and toss for 2 minutes until cooked through.
Reserve 1/3 cup of pasta cooking water, then combine drained pasta with rocket, most of the mint, lemon juice, and reserved water in the pan with the prawns. Season with salt and pepper, toss until rocket wilts slightly. Garnish with remaining mint before serving.

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