This fast, fresh pasta sauce with cherry tomatoes, prawns and crème fraîche is ideal for a midweek supper, and it's low-fat
Ingredients
- 1 tbsp olive oil
- 2 fat garlic cloves, thinly sliced
- 2 large or 400g baby courgettes, sliced
- 400g orecchiette pasta, or any other small pasta shape
- 2 x 400g cans cherry tomatoes
- good pinch of sugar
- 200g raw prawn, peeled
- 100g half-fat crème fraîche
- small pack basil, leaves only, torn
Method
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Heat the oil in a large pan, add the garlic and sizzle for a few mins, then add the courgettes and cook for a few mins more until starting to soften. Cook the pasta following pack instructions.
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Add the tomatoes, sugar and seasoning to the pan, stir and simmer, uncovered, for about 10 mins while the pasta cooks.
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Add the prawns to the sauce and bubble until they just turn pink. Drain the pasta and add to the sauce with the crème fraîche. Simmer for another 1-2 mins, then add the basil and serve.