I have been craving prawns for at least the last month! So for last night's dinner, prawns were on the menu!
Donna Hay's summer tomato pasta is light and delicious for a summer evening. I decided to add and remove a few ingredients to put my own twist on things, and this is how it turned out...
Delicious right? Simply added prawns cooked in olive oil and garlic, removed the zucchini slices and traded buffalo mozarella for torn baby bocconcini.
For those playing at home, here is the original recipe.
Ingredients
200g spaghetti
300g cherry tomatoes
2 zucchini (courgette), sliced with a vegetable peeler
1 tablespoon lemon juice
1 tablespoon olive oil
1 clove garlic, crushed
⅓ cup basil leaves
⅓ cup mint leaves
sea salt and cracked black pepper
1 buffalo mozzarella, torn into pieces
300g cherry tomatoes
2 zucchini (courgette), sliced with a vegetable peeler
1 tablespoon lemon juice
1 tablespoon olive oil
1 clove garlic, crushed
⅓ cup basil leaves
⅓ cup mint leaves
sea salt and cracked black pepper
1 buffalo mozzarella, torn into pieces
Method
1. Cook the pasta in a large saucepan of boiling salted water for 8–10 minutes or until al dente. Drain.
2. While the pasta is cooking, make an incision in each tomato using a small, sharp knife. Tear in half, squeeze out the seeds and discard.
3. Toss the pasta with the tomato, zucchini, lemon juice, olive oil, garlic, basil, mint, salt and pepper.
4. Divide the pasta between serving plates and top with mozzarella to serve.
Serves 2.
We're making prawn pasta tomorrow night, mmmm with garlic - it's amazing, isn't it? Such a favourite.
ReplyDeleteHeidi xo