Pasta with prawns, mascarpone & lemon

1 of 5-a-day 10-30 minutes 2 servings 30-60 minutes 600 kcal or less fruit de la mer fusilli healthy italian high in fibre mains pasta shells pasta tubes penne quick seafood pasta vitamin c

N/A

Source

Ingredients

140g dried pasta , preferably wholemeal

85g frozen pea

85g frozen broad bean , podded if you like

100g broccoli , cut into small florets

100g cooked and peeled prawn

1 lemon , ½ zest and juice, ½ cut into wedges

3 tbsp light mascarpone

½ small bunch mint or basil leaves, shredded, plus a few whole leaves to serve

Method

Cook 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.

Tip 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.