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Casarecce with Courgettes and Prawns

Courgettes and prawns combine really well together and are often added to Casarecce to make a quick, nutritious pasta recipe like this one.
  • 35 minutes
  • Prep time15 minutes
  • 4 portions
recipe image Casarecce with Courgettes and Prawns


  • 4 medium-sized courgettes
  • 40 grams casarecce pasta
  • pinch of salt
  • 90 grams Bertolli buttery spread
  • 6 garlic cloves finely sliced
  • 300 grams prawns peeled
  • handful of basil leaves
  • lemon juice to serve

Nutritional facts

Energy (kcal)248 kcal
Energy (kJ)1037 kJ
Protein (g)14.1 g
Carbohydrate incl. fibre (g)15.9 g
Carbohydrate excl. fibre (g)13.6 g
Sugar (g)5.2 g
Fibre (g)2.3 g
Fat (g)15.0 g
Saturated fat (g)3.0 g
Unsaturated fat (g)10.7 g
Monounsaturated fat (g)4.4 g
Polyunsaturated fat (g)6.2 g
Trans fat (g)0.0 g
Cholesterol (mg)95 mg
Sodium (mg)479 mg
Salt (g)1.20 g
Vitamin A (IU)1313 IU
Vitamin C (mg)36.1 mg
Calcium (mg)83 mg
Iron (mg)0.92 mg
Potassium (mg)599 mg


  1. Grate the courgettes on the larger holes of a grater. Take handfuls of the grated courgettes and squeeze out the excess water and set aside.
  2. Place a large saucepan of lightly salted (optional) water on the heat, bring to the boil and cook the casarecce.
  3. Melt Bertolli with Butter in a large frying pan, add garlic and sweat for a minute or so ensuring you do not burn, so lower the heat if necessary. Add grated courgettes and stir fry for 2 – 3 minutes until softened. Season with salt. Stir in prawns and continue to cook for a further 2 minutes. Drain the pasta, add to the sauce and toss well together. Stir in basil and continue to cook for a minute adding a little of the pasta water if necessary. Serve immediately with a squeeze of lemon.