Prawn, zucchini and Persian style fetta pasta

From pan to plate in just 25 minutes, this simple but delicious prawn, zucchini and fetta pasta is a must-try dish. Topped with parsley and toasted pine nuts, this seafood pasta dish is ideal for weeknights or casual entertaining.

4

10m

15m

Ingredients

  • 375g spaghetti
  • 1 tbs olive oil
  • 500g prawn cutlets or peeled raw prawns
  • 1 medium zucchini, thinly sliced crossways
  • 1 garlic clove, crushed
  • 2 x 200g tubs Black Swan Crafted Persian Style Fetta Dip
  • 60g baby spinach leaves
  • Pine nuts, toasted, to serve
  • Flat-leaf parsley leaves, to serve

Method

STEP 1

Cook the pasta in a large saucepan of boiling water following packet directions until al dente. Drain, reserving 1/2 cup (125ml) of the cooking liquid. 

STEP 2

Meanwhile, heat oil in a large frying pan over medium-high heat. Add the prawns and zucchini and cook, stirring, for 4 mins or until the prawns curl and change colour. Add the garlic and cook for 1 min or until aromatic. 

STEP 3

Add the dip and reserved cooking liquid. Cook, stirring, for 2 mins or until heated through and well combined. Add the pasta and spinach and toss until well combined. 

STEP 4

Season the pasta mixture. Sprinkle with pine nuts and parsley to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.