Prawn and courgette linguine

Calories
376
per serving

Serves 4

For a quick and tasty supper this linguine dish has all the freshness and zing you would expect.

Time

30 mins

Difficulty

Occasions

Tags: weekday, Dinner Party, weekend, summer

Nutritional Information

376 k/cals per serving

Ingredients

Frylight Garlic Spray

300g dried linguine

2 courgettes, sliced 

220g pack cooked king prawns

1 lemon, zest and juice

2 big handfuls freshly grated parmesan 

2 big handfuls basil leaves

Method

  1. Cook the pasta in boiling, salted water for 1 minute less than the pack instructions.
  2. Meanwhile, spray a large frying pan with Garlic Frylight and place over a medium heat. Wait until Frylight is clear and then add the courgettes, stirring gently for at least 5 minutes, until soft.
  3. Stir in the prawns, lemon zest and juice and season. Cook for 1 minute more, until hot.
  4. Drain the pasta in a colander, reserving 3 tbsp of the cooking liquid. Toss the pasta through the prawns and courgettes and add the reserved liquid. Mix in the parmesan and most of the basil and season to taste. Serve scattered with the remaining basil leaves.