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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 Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  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.