PASTA WITH PRAWNS, MASCARPONE & LEMON

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

Time 30m

Number Of Ingredients 8

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Ingredients

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