Prawn and tomato pasta with courgetti
250 grams spaghetti, wholegrain if desired
1 courgette, spiralised
5 tablespoons olive oil
250 grams cherry tomatoes, halved
1 cloves garlic, finely chopped
Pinch chilli flakes, optional
250 grams Donegal Catch Atlantic Prawns, defrosted
1 bunch basil, roughly torn
Zest of ½ a lemon
Parmesan, optional, to serve
- Cook the pasta in a large pot of boiling salted water according to the packet instructions, until it’s al dente. Add the spiralised courgette for the last 30 seconds then drain and set aside.
- Heat the oil in a large frying pan set over a medium heat. Add the tomatoes, garlic and chilli flakes and cook for 5 minutes, squishing the tomatoes slightly as they cook to form a sauce. Add the Donegal Catch Atlantic Prawns and the drained spaghetti and courgetti mix. Season with salt and pepper and toss everything together to coat in the sauce.
- To finish, stir through the torn basil and lemon zest and serve in bowls, sprinkled with parmesan if desired.