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Prawn, zucchini and Persian style fetta pasta

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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.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
Prawn, zucchini and Persian style fetta pasta


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. 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.
  4. Step 4

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