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.
Serves
4
Prep
10m
Cooking
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.
