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.
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Prep time15 minutes![]()
4 portions
Ingredients
- 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 Guidelines
(per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- 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.
- Place a large saucepan of lightly salted (optional) water on the heat, bring to the boil and cook the casarecce.
- 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.
