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Prawn and Courgette Linguine with Broad Bean Salad

A delicious and light pasta dish featuring prawns, courgettes, and a fresh broad bean salad.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Salad
  • 300 g linguine
  • 200 g prawns peeled and deveined
  • 1 medium courgette sliced
  • 150 g broad beans shelled
  • 2 tbsp olive oil
  • 1 tbsp lemon juice freshly squeezed
  • to taste salt
  • to taste pepper

Method
 

Cooking the Pasta and Prawns
  1. Cook the linguine according to package instructions until al dente.
  2. In a pan, heat olive oil and sauté the prawns until pink and cooked through.
  3. Add the sliced courgette and cook for an additional 2-3 minutes.
  4. Combine the cooked linguine with the prawn and courgette mixture.
Preparing the Salad
  1. Blanch the broad beans in boiling water for 2 minutes, then drain and cool.
  2. Mix the broad beans with lemon juice, salt, and pepper to taste.
Serving
  1. Serve the prawn and courgette linguine topped with the broad bean salad.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

This dish is best served fresh and can be garnished with fresh herbs if desired.

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