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

Nutrition per serving

  • kcal 370
  • fat 4g
  • saturates 1g
  • carbs 60g
  • sugars 5g
  • fibre 4g
  • protein 28g
  • salt 1.41g


  • 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


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.


  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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