Pasta with prawns, mascarpone & lemon

Name: Pasta with prawns, mascarpone & lemon
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 140 grams dried pasta, preferably wholemeal; 85 grams frozen pea; 85 grams frozen broad bean, podded if you like; 100 grams broccoli, cut into small florets; 100 grams cooked and peeled prawn; 1 lemon, ½ zest and juice, ½ cut into wedges; 3 Tbsps light mascarpone; 1 small bunchs mint or basil leaves, shredded, plus 3 whole leaves to serve

Pasta with prawns, mascarpone & lemon is a pescatarian recipe with 2 servings. This main course has 619 calories, 36g of protein, and 13g of fat per serving. This recipe covers 30% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 30 minutes. A mixture of mascarpone, prawn, broad bean, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Cook the pasta following pack instructions, adding the vegetables 4 mins before the end of the cooking time, and the prawns just as the cooking time is up. Reserve a mug of the water, then drain everything and tip back into the pan.

Ingredients you will need

Vegetable

Shrimp

Pasta

Water

Equipment you will use

Frying Pan

Tip in the lemon zest and juice, and the mascarpone, and heat through, adding enough of the pasta water to create a creamy sauce. Scatter in the shredded mint or basil, a good grinding of black pepper and a little salt. Divide between 2 warmed pasta bowls, scatter over the herb leaves and serve with lemon wedges.

Ingredients you will need

Black Pepper