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Sun-Dried Tomato and Prawn Courgetti

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Cutting back on pasta? Try this: all the satisfaction of spaghetti with the goodness of courgettes…

Sun-dried tomato and prawn courgetti
Serves 2

 

This clever recipe comes from The Little Green Spoon food blog. Courgettes are an amazing alternative to pasta and so easy to make. You can have courgette pasta with all your favourite sauces, and it’s a great way to stay on track and stay satisfied at the same time, as it’s is suitable for vegans, low-carbers, paleos and coeliacs. You can get a spiraliser online for about €20.

YOU WILL NEED
* 3 courgettes, spiralised
* 150g prawns
* 8-10 sun-dried tomatoes, roughly chopped
* 3 tbsp tomato paste * 2 tbsp olive oil
* juice of ½ a lemon
* small handful of fresh basil
* 3-4 cloves garlic
* a handful of rocket

 

METHOD
1 Add the sun-dried tomatoes, tomato paste, olive oil, lemon juice, basil and garlic to your food processor. Blitz on high until you have a delicious paste. You’ll have to stop and start and scrape down the sides a few times. Heat some coconut oil in a large pan. Pour in the sun dried tomato mixture and let it get hot.
2 Add in the prawns and toss them around to coat them in the sauce. If they’re uncooked, cook them until pink and plump. If they’re pre-cooked, then just cook them to heat through.
3 Add in the spiralised courgette and toss it around in the sauce. Cook for 2-3 minutes until it starts to soften. Turn off the heat and fold in the rocket so that it starts to wilt. Serve immediately.

Now try our deliciously light coconut and almond chicken goujons.

Recipe Indy Power aka The Little Green Spoon; prepared by Lesley Tumulty. Photography Nathalie Marquez Courtney. Styling Marlene Wessels.

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