Looking for a tasty midweek dinner option? Try cooking up our Prawn Rigatoni in just 20 minutes for a balanced and tasty meal.
Wheat Rigatoni Pasta(ContainsGluten)
Flat Leaf Parsley
KNORR Vegetable Stock(ContainsCelery)
a) Pour the water from your kettle into a large saucepan on high heat. b) Add the rigatoni and cook for 11 mins. c) Drain in a colander, drizzle with a little oil to stop it sticking together and leave to the side.
a) Meanwhile, trim the courgette, halve lengthways and slice into 1cm half moons. b) Roughly chop the parsley. c) Zest the lemon.
a) Heat a large frying pan on high heat (no oil) and add the courgette. b) Cook, stirring occasionally, until starting to slightly char all over, 3-4 mins.
a) Reduce the heat and add the stock powder, crème fraîche and half the parsley to the pan. b) Stir together, bring to the boil then reduce the heat and simmer until thickened slightly, 3-4 mins.
a) Stir the prawns into the sauce and continue to simmer until the prawns are cooked through, 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. b) Add a splash of water if the sauce is a bit thick. In a small bowl, combine the lemon zest and remaining parsley.
a) Toss the drained pasta into the sauce and mix together. Add a squeeze of lemon juice, to taste. b) Season with salt and pepper as required, then serve in bowls topped with the lemon zest and parsley mixture. ENJOY!