Recipes

Tomato and Prawn Penne

A tasty, super-fast supper

1 zest of one lemon
2 garlic cloves, crushed
2 heaped tablespoons flat leaf parsley
2tbsp (20g) Clover Lighter
300g raw king prawns, shelled and deveined
400g penne pasta
500g vine cherry tomatoes, quartered
Garnish wedges of lemon
Pinch freshly ground black pepper

Bring a large saucepan of water to the boil and add the pasta. Give it a stir and cook for 10 minutes exactly, uncovered. When the pasta is cooked, drain quickly and reserve the pasta water in a jug.

Meanwhile, heat the Clover Lighter in a deep frying pan and add the garlic, gently cook for 1 minute without colour. Add the tomatoes and cook over a low-medium heat for 10 minutes and resist the urge to stir them as this will break them down and you want to retain a little of their shape.

Pour 200ml of the pasta water onto the tomatoes and garlic and bring to the boil. Then add the prawns and continue to cook over a medium heat for 2-3 minutes, stirring until they are cooked through and until the prawns have all turned pink. Just before serving add the pasta, lemon zest, season with freshly ground black pepper and parsley and toss through. Serve on warmed plates with a wedge of lemon.

Remember, if you prefer, you can make this delicious recipe with Clover.

  • Serves: 4
  • Preparation time: 10 mins
  • Cooking time: 15 mins

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