The delicious creaminess of crème fraîche makes it the perfect thing to use in pasta sauces like this one. Chef Lizzie has kept things light and fresh using ingredients like juicy prawns, parsley, courgette and lemon for a dish that won’t disappoint.
Wheat Rigatoni Pasta(ContainsGluten)
Reduced Fat Creme Fraiche(ContainsMilk)
Flat Leaf Parsley
KNORR Vegetable Stock(ContainsCelery)
Boil your kettle and pour the water into a large saucepan on high heat. Add 1/2 tsp of salt. When boiling, stir in the rigatoni and cook for 12 mins. Drain in a colander, pop back in the pan, drizzle with a little oil and stir through to stop it sticking together. Leave to the side.
Meanwhile, trim the courgette, halve lengthways and slice into 1cm half moons. Roughly chop the parsley (stalks and all). Zest and halve the lemon.
Heat a large frying pan on high heat (no oil) and add the courgette. Cook, until starting to brown, 3-4 mins on each side.
Once the courgettes are browned, reduce the heat and add the creme fraiche, vegetable stock pot and half the parsley to the pan. Season with salt and pepper. Stir together, bring to a simmer and cook until the sauce has thickened slightly, 3-4 mins.
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. Add a splash of water if the sauce is a bit thick. Meanwhile, mix together the lemon zest and remaining parsley in a small bowl.
Toss the drained pasta into the sauce. Add a squeeze of lemon juice to taste. Season with salt and pepper to taste, then serve in bowls topped with the lemon zest and parsley mix. Enjoy!