This fast, fresh pasta sauce with cherry tomatoes, prawns and crème fraîche is ideal for a midweek supper, and it’s low-fat
Prep:10 mins
Serves 4
1 tbsp olive oil2 fat garlic cloves, thinly sliced2 large or 400g baby courgettes, sliced400g orecchiette pasta, or any other small pasta shape2 x 400g cans cherry tomatoesgood pinch of sugar200g raw prawn, peeled100g half-fat crème fraîchesmall pack basil, leaves only, torn
STEP 1Heat the oil in a large pan, add the garlic and sizzle for a few mins, then add the courgettes and cook for a few mins more until starting to soften. Cook the pasta following pack instructions.STEP 2Add the tomatoes, sugar and seasoning to the pan, stir and simmer, uncovered, for about 10 mins while the pasta cooks.STEP 3Add the prawns to the sauce and bubble until they just turn pink. Drain the pasta and add to the sauce with the crème fraîche. Simmer for another 1-2 mins, then add the basil and serve.
