Prawn and zucchini pasta
300 g, peeled
1 clove(s), finely chopped
fresh red chilli
½ whole, finely chopped
2 medium, coarsely grated
240 g, (angel hair)
2 tbs, chopped
1 medium, rind, finely grated and juiced
- Heat 1 teaspoon of oil in a deep non-stick frying pan over medium-high heat. Add the prawns and cook for 2 minutes each side or until they curl and change colour. Transfer to a plate. Cover with foil to keep warm.
- Heat another teaspoon of oil in the frying pan over medium–low heat. Add the tomatoes, garlic and chilli. Cook, stirring, for 3–4 minutes or until tomatoes soften sightly. Add the zucchini and cook, stirring, for 1–2 minutes or just until tender.
- Meanwhile, cook the pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain well.
- Add the pasta, prawns, mint and lemon rind to zucchini mixture. Toss until well combined. Season with salt and pepper. Divide among serving dishes and drizzle with lemon juice and remaining oil.