I love adding some simple, fresh flavours to spaghetti as the weather warms, leaving all the creamy sauces behind. In this recipe, prawns are paired with a hint of lemon and tasty greens. You can knock this up in no time at all. The addition of roasted tomatoes is scrumptious.
|8||Vine tomatoes (Main)|
|400 g||Spaghetti (Main)|
|2 Tbsp||Olive oil|
|2||Garlic cloves, sliced|
|1||Red chilli, sliced|
|2||Courgettes, grated (Main)|
|400 g||Prawns, peeled and tails removed (Main)|
|1||Lemon, zested (Main)|
|¼ cup||Lemon juice|
|2 cups||Spinach, shredded|
|100 g||Feta, crumbled (Main)|
|100 g||Smoked salmon, thinly sliced (Main)|
|¼ cup||Chopped dill|
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- Preheat oven to 180C. Place the tomatoes on to a baking tray, season and bake for 20 minutes. Remove.
- Cook the pasta according to the packet instructions.
- In a large frying pan, heat the oil. Add the onion, garlic and chilli, cooking until light in colour. Toss in the courgettes until just cooked. Scoop to the side of the pan and add the prawns, cook for 4 -5 minutes or until cooked through. Add the zest, juice and spinach.
- Toss into the drained spaghetti. Season, then serve on a platter with feta, salmon, the roast tomatoes and a sprinkle of dill.