Prawn and Vegetable Pasta
Ingredients
Main ingredients
prawns (raw, peeled)
200 g
wholemeal pasta (dry)
180 g
cherry tomatoes (fresh)
200 g
spinach (fresh)
100 g
garlic (fresh)
3 cloves
Instructions
Prepare vegetables
Halve the cherry tomatoes and mince the garlic.
Cook the pasta
Bring a large pot of salted water to a boil and cook the wholemeal pasta according to package instructions until al dente.
Sauté prawns
Heat olive oil in a large pan, add minced garlic and sauté for 30 seconds, then add prawns and cook until pink and opaque.
Add vegetables
Add halved cherry tomatoes and spinach to the pan with prawns, cook until spinach wilts and tomatoes soften.
Combine pasta and sauce
Drain the pasta and add it directly to the pan with prawns and vegetables. Toss everything together to coat the pasta evenly.
Serve
Divide between plates and serve immediately while hot.
Storage
Best consumed fresh. Leftovers can be stored in the fridge for up to 1 day.
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