Five ingredient recipes

Prawn and courgette linguine

Thin strands of linguine cooked al dente make the perfect match for plump prawns and juicy tomatoes. Spaghetti or tagliatelle work, too

  • 4
  • 10
  • 20
  • 375g linguine
  • 1 courgette, finely chopped
  • 6 tomatoes, chopped and diced
  • 2 x 145g packs cooked, peeled king prawns
  • fresh basil leaves, to serve

From your store cupboard

  • 3 tbsp olive oil
  • 2 garlic cloves, peeled and finely chopped
  • 1 tbsp tomato purée
  • pinch chilli flakes
  1. Cook the linguine in boiling water for 12 minutes, until tender.
  2. Meanwhile, heat the oil in a pan. Add the garlic and courgette and cook for 2 minutes. Add the tomatoes, tomato purée, chilli flakes and some of the pasta cooking water, then cook on a gentle heat for 5 minutes.
  3. Add the king prawns and stir to heat through. Drain the pasta and toss in the sauce. Garnish with fresh basil leaves.

Per serving: calories 486 (24%), sugar 8.4g (9.3%), fat 11g (16%), saturates 1.8 (9%), salt 0.9g (15%) of your guideline daily amount

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