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Prawn, dill & cucumber pasta

Supper can be ready in 25 minutes with just six fresh ingredients and a bag of pasta

  • Prep: 10 mins
    Cook: 12 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 370
  • Carbohydrates 60
  • Saturated Fat 1
  • Sugar 5
  • Protein 28
  • Fat 4
  • Fibre 4
  • Salt 1.41

Nutrition per serving

  • Calories 370
  • Carbohydrates 60
  • Saturated Fat 1
  • Sugar 5
  • Protein 28
  • Fat 4
  • Fibre 4
  • Salt 1.41

Ingredients

  • 300g pasta shapes
  • small bunch chopped dill
  • juice ½ lemon
  • 5 tbsp half-fat soured cream
  • 300g North Atlantic cooked prawns
  • 1 cucumber, diced
  • 1 fennel bulb, shredded

Tip

Lighter chicken Caesar
Heat oven to 220C/200C fan/gas 7. Cut the crusts off 2 slices wholemeal bread and tear into croutons. Toss on a baking tray with 1 tsp olive oil and a little seasoning. Cook for 10-12 mins until golden and crisp. Cool. Toss torn leaves of 2 romaine lettuces with 4 tbsp light Caesar dressing and a squeeze of lemon juice. Divide between 4 plates and top each with 1?2 sliced, skinless cooked chicken breast, croutons and a few shavings of Parmesan.

Method

  1. Cook pasta shapes following pack instructions, drain and cool under running water. Tip into a bowl and toss with the dill, lemon, soured cream, prawns, cucumber and fennel. Season

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