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Prawn, zucchini and fetta pasta recipe
Prawn, zucchini and fetta pasta recipe
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Indulgent creamy garlic prawn pasta with fresh herbs for a bright finish.
Ingredients:
  • 375g spaghetti
  • 18.20 gm olive oil
  • 500g prawn cutlets or peeled raw prawns
  • 1 medium zucchini, thinly sliced crossways
  • 1 garlic clove, crushed
  • 2 x 200g tubs Crafted Persian Style Fetta Dip
  • 60g baby spinach leaves
  • Pine nuts, toasted, to serve
  • Flat-leaf parsley leaves, to serve
Instructions:
  • Boil the pasta in a large saucepan as per packet instructions until al dente. Save ½ cup (125ml) of the cooking liquid before draining.
  • Heat oil in a large frying pan over medium-high heat.
  • Stir in prawns and zucchini, cooking for 4 minutes until prawns curl and change color. Add garlic and cook for 1 more minute until fragrant.
  • Stir in the dip and reserved cooking liquid for 2 minutes until heated through and fully blended. Then add the pasta and spinach, tossing until everything is well combined.
  • Enhance the flavors of the pasta mixture by sprinkling with fragrant pine nuts and fresh parsley before serving.

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