PASTA WITH PRAWNS, MASCARPONE & LEMON

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Pasta with prawns, mascarpone & lemon image

This healthy seafood dish is a light mid-week Italian supper best made with wholemeal pasta shapes

Provided by Lucy Netherton

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 8

140g dried pasta , preferably wholemeal
85g frozen pea
85g frozen broad bean , podded if you like
100g broccoli , cut into small florets
100g cooked and peeled prawn
1 lemon , ½ zest and juice, ½ cut into wedges
3 tbsp light mascarpone
½ small bunch mint or basil leaves, shredded, plus a few whole leaves to serve

Steps:

  • Cook the pasta following pack instructions, adding the vegetables 4 mins before the end of the cooking time, and the prawns just as the cooking time is up. Reserve a mug of the water, then drain everything and tip back into the pan.
  • Tip in the lemon zest and juice, and the mascarpone, and heat through, adding enough of the pasta water to create a creamy sauce. Scatter in the shredded mint or basil, a good grinding of black pepper and a little salt. Divide between 2 warmed pasta bowls, scatter over the herb leaves and serve with lemon wedges.

Nutrition Facts : Calories 446 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 5 grams sugar, Fiber 11 grams fiber, Protein 31 grams protein, Sodium 2.1 milligram of sodium

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