Prawn Zucchini Sundried Pesto Pasta
A delicious, healthy pasta dish with prawns, zucchinis and sundried tomatoes.
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Ingredients
- 250 grams penne pasta (whole wheat or gluten-free, preferrably)
- 150 grams large prawns, de-shelled and de-veined
- 1 medium red onion, chopped
- 2 cloves garlic, minced
- 1/3 cup pesto sauce
- 1/4 cup sundried tomatoes chopped roughly
- 1 medium zucchini, sliced
- 1/2 cup grated parmesan
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup fresh basil
- 2 tablespoons olive oil
Instructions
- 1. Bring water to a boil in a saucepan and cook penne pasta per package instructions. Before draining, save about 1/2 cup pasta water. Drain the pasta and set aside.
- 2. While pasta is cooking, heat olive oil in a skillet and sauté onions and garlic. Add the prawns and cook for 2 minutes until prawns are lightly pink. Add the sliced zucchinis and cook for another minute or two. Add the sundried tomatoes and cook for a minute.
- 3. Add the cooked pasta, and pesto sauce. Pour a bit of the pasta water to loosen it up. Add the oregano, salt and pepper. Add half of the parmesan cheese. Taste the pasta and season as you please.
- 4. Turn off the heat and transfer to a plate. Add the fresh basil and top with more parmesan cheese. Serve warm.
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