This healthy seafood dish is a light mid-week Italian supper best made with wholemeal pasta shapes
Prep:10 mins
Serves 2
140g dried pasta, preferably wholemeal85g frozen pea85g frozen broad bean, podded if you like100g broccoli, cut into small florets100g cooked and peeled prawn1 lemon, ½ zest and juice, ½ cut into wedges3 tbsp light mascarpone½ small bunch mint or basil leaves, shredded, plus a few whole leaves to serve
STEP 1Cook the pasta following pack instructions, adding the vegetables 4 mins before the end of the cooking time, and the prawns just as the cooking time is up. Reserve a mug of the water, then drain everything and tip back into the pan.STEP 2Tip in the lemon zest and juice, and the mascarpone, and heat through, adding enough of the pasta water to create a creamy sauce. Scatter in the shredded mint or basil, a good grinding of black pepper and a little salt. Divide between 2 warmed pasta bowls, scatter over the herb leaves and serve with lemon wedges.
