Looking for a tasty midweek dinner option? Try cooking up our Feta & Prawn Penne with courgettes in just 20 minutes for a balanced and tasty dinnertime.
Water for the Sauce
Fill and boil your kettle. Once boiled, pour the water into a saucepan, add 0.5 tsp salt for the pasta. Add the penne and simmer until cooked, 12 mins. Once cooked, drain in a colander, pop back in the pan and add a little olive oil to stop the pasta sticking together.
Whilst the pasta cooks, trim the courgette, then quarter lengthways. Chop widthways into small pieces. Heat a splash of oil in a large frying pan over a medium high heat. When hot, add the chopped courgette and fry, stirring frequently until it begins to soften, 3-5 mins.
Whilst the courgette cooks, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Add the garlic and cook for a further 1-2 mins. Remove the courgette and garlic from the pan and transfer to a plate for later.
Add another splash of oil to the pan and pop back on a medium high heat. When hot, add the chopped onion and fry, stirring frequently until softened, 4-5 mins. Add the tomato puree and water (see ingredients for amount), and stir to combine. Bring to the boil then reduce the heat and simmer until slightly reduced, 2-3 mins. Crumble three quarters of the feta into the sauce, stir until it has melted in. Simmer gently, stirring until the sauce is smooth and has reduced slightly, 5-6 mins.
Once the feta has melted and the sauce is smooth, add the prawns. Cook the prawns in the sauce stirring gently, 3-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. Then add the cooked courgette and garlic and stir through.
Add the cooked pasta to the sauce and combine, taste and add salt and pepper if you feel it needs it. TIP: Add a splash of water if the liquid has evaporated too much. Divide between your bowls. Sprinkle the remaining feta on-top of each portion. Enjoy!