Penne with sweet tomato sauce & prawns
8
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
You can also use ready-cooked prawns in this recipe. Dry them well on kitchen paper and add them to the pan at the same time as the tomatoes to warm through.
Ingredients
White pasta, dry
250 g, penne
Sunflower Oil
1 teaspoon(s)
Spring Onions
8 medium, thickly sliced
Garlic
2 clove(s), chopped
Prawns, Raw
400 g
Cherry Tomatoes
400 g, halved
Sweet Chilli Sauce
2 tablespoon(s)
Coriander, fresh
4 tablespoon(s), roughly chopped
Spinach
100 g
Lime
1 medium, cut into wedges, to serve
Instructions
1
Cook the pasta according to pack instructions, drain well and set aside. Meanwhile, heat a large wok or nonstick frying pan and add the oil.
2
Almost immediately, add the spring onion and garlic and stir fry for 1 minute. Add the prawns and cook for 2 minutes. Add the cherry tomatoes and cook for 1–2 minutes more, or until the prawns are cooked through and the tomatoes are soft.
3
Add the sweet chilli sauce and coriander. Stir well and season to taste.
4
Add the spinach and cooked pasta and gently stir over a low heat until the spinach is softly wilted.
5
Spoon into warmed shallow bowls and serve immediately, with the lime wedges on the side.
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