11/07/2014 13:20 BST | Updated 10/09/2014 06:59 BST

Recipe of the Week: Fusilli With Prawns, Courgettes, Datterini Tomatoes, Parsley and Garlic

This is so quick to make and a really good way to use prawns. The courgettes become soft and almost creamy if you toss the pasta well. Use uncooked prawns becomes they have much more flavour than the pink pre cooked ones. Make sure the pasta still has a bite when you remove it from the water as you need to cook and reduce the sauce in the frying pan to make the sauce coat the pasta. Have a good week!


Serves two people

250g of Fusilli pasta

150g of peeled prawns (uncooked and cut into small pieces)

2 medium sized courgettes (cut into thick matchsticks)

10 Datterini tomatoes (cut into 1/4s)

1 clove garlic (finely sliced)

2tbsp of chopped flat leaf parsley

Pinch of dried chilli

3tbsp of olive oil


In a pot of boiling salted water cook the fusilli. When the pasta has been cooking for five minutes add the cut courgettes to the boiling water and cook with the pasta for two-three minutes.

While the pasta and courgettes are cooking heat a non stick frying pan and add the olive oil and the prawns. Cook for one minute then add the garlic parsley chilli and tomatoes. Take off the heat.

When the pasta and courgettes are still al dente remove using a slotted spoon and add to the frying pan and place the frying pan back on the heat and add one ladle of pasta water.

Cook for a further two minutes tossing the frying pan so the courgettes tomatoes become emulsified with the pasta. Check the seasoning and serve. Try this with a chilled glass of Fallengina.