Photo of Penne with sweet tomato sauce & prawns by WW

Penne with sweet tomato sauce & prawns

8 - 9
PersonalPoints™ per serving
Total Time
20 min
5 min
15 min
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.


White pasta, dry

250 g, penne

Sunflower Oil

1 teaspoons

Spring Onions

8 medium, thickly sliced


2 clove(s), chopped

Prawns, Raw

400 g

Cherry Tomatoes

400 g, halved

Sweet Chilli Sauce

2 tablespoons

Coriander, fresh

4 tablespoons, roughly chopped


100 g


1 medium, cut into wedges, to serve


  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.


Try using wholewheat penne instead of white for added fibre. Remember to adjust the SmartPoints if you need to.