This Mediterranean-inspired prawn pasta signals easy summer entertaining and a long, laidback alfresco lunch.
Ingredients
- 500g cherry tomatoes, halved
- 1/3 cup (80ml) olive oil
- 400g spaghetti
- 1 chorizo, sliced
- 200g green beans, trimmed, blanched, refreshed
- 1 small red onion, thinly sliced
- 1 cup wild rocket
- Zest and juice of 1 lemon
- 1 cup (160g) kalamata olives
- 500g cooked prawns, peeled (tails intact), deveined
- 150g feta, drained
- 2 tablespoons finely chopped oregano
- 2 tablespoons finely chopped flat-leaf parsley
Method
- Step 1Preheat the oven to 180°C and line a baking tray with foil.
- Step 2Place cherry tomatoes on the tray, season and drizzle with 1 tablespoon oil. Roast for 20 minutes until just soft. Set aside.
- Step 3Meanwhile, cook the pasta according to the packet instructions or until al dente. Drain and set aside.
- Step 4Heat 1 tablespoon oil in a frypan over medium-high heat and cook the chorizo for 1 minute each side or until crisp. Drain on paper towel. In a bowl, toss the chorizo with the pasta, beans, onion, rocket, lemon zest, olives, prawns, half the tomatoes and two-thirds of the feta.
- Step 5Whisk lemon juice and remaining 2 tablespoons oil together in a small bowl and season. Add half the chopped oregano and half the parsley to the dressing, then toss with the pasta.
- Step 6Divide the pasta among 4 bowls, top with remaining tomatoes and feta. Garnish with remaining parsley and oregano, and serve.
- Low carb
- Low sugar
Nutrition
3819 kj
Energy
40g
Fat Total
12g
Saturated Fat
9g
Fibre
54g
Protein
265mg
Cholesterol
1732.75mg
Sodium
5g
Carbs (sugar)
78g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Brett Stevens
- Publication: Taste.com.au
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