Prawn, dill & cucumber pasta
By Good Food
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
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 CaesarHeat 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
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