Pasta with prawns, mascarpone & lemon
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Pasta with prawns, mascarpone & lemon

By Lucy Netherton

This healthy seafood dish is a light mid-week Italian supper best made with wholemeal pasta shapes

  • Prep:10 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 446
  • fat 10g
  • saturates 5g
  • carbs 58g
  • sugars 5g
  • fibre 11g
  • protein 31g
  • salt 2.1g

Ingredients

  • 140g dried pasta, preferably wholemeal
  • 85g frozen peas
  • 85g frozen broad beans, podded if you like
  • 100g broccoli, cut into small florets
  • 100g cooked and peeled prawns
  • 1 lemon, ½ zest and juice, ½ cut into wedges
  • 3 tbsp light mascarpone
  • ½ small bunch mint or basil leaves, shredded, plus a few whole leaves to serve

Tip

Make it a pasta bake
Creamy prawn & greens pasta bake for 2: Cook pasta, veg and prawns as per recipe, then mix with the lemon zest and juice, and a 200g tub light soft cheese with garlic and herbs. Tip into a baking dish, scatter with 50g wholemeal breadcrumbs plus 1 tbsp grated Parmesan and grill to crisp.

Method

  1. Cook the pasta following pack instructions, adding the vegetables 4 mins before the end of the cooking time, and the prawns just as the cooking time is up. Reserve a mug of the water, then drain everything and tip back into the pan.

  2. Tip in the lemon zest and juice, and the mascarpone, and heat through, adding enough of the pasta water to create a creamy sauce. Scatter in the shredded mint or basil, a good grinding of black pepper and a little salt. Divide between 2 warmed pasta bowls, scatter over the herb leaves and serve with lemon wedges.

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