- 0:20 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Roast vegies and prawns to mix with pasta, rocket and mascarpone – bliss! This is practically hands-free cooking – there’s not much to do. Just toss, serve and eat.
Ingredients
- 250g baby red capsicums or red capsicum, seeded, cut into wedges
- 400g grape tomatoes, halved
- 2 garlic cloves, thinly sliced
- 2 fresh thyme sprigs
- 2 tablespoons olive oil
- 350g peeled green prawns
- 375g spaghetti
- 120g (1/2 cup) mascarpone
- 50g baby rocket leaves
Method
- Step 1Preheat oven to 220C. Combine capsicum, tomato, garlic, thyme and oil on a baking tray. Season. Roast for 7 minutes. Add prawns to the tray. Roast for a further 7 minutes or until the prawns curl and change colour.
- Step 2Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente. Drain. Return to pan.
- Step 3Add the tomato mixture and any pan juices, mascarpone and rocket to pasta. Toss to combine.
Nutrition
2770 kj
Energy
26g
Fat Total
10g
Saturated Fat
6g
Fibre
33g
Protein
74g
Carbs (total)
All nutrition values are per serve
- Author: Liz Macri
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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