If you guys have been following me for a while, you know that one of my all-time favourite foods is pasta. I know pasta can sometimes get a bad rap, but I think it’s one of the easiest and most delicious ways to get in tons of nutrients! Especially for someone who is a beginner cook or just starting to incorporate more veggies into their diet, pasta is such a simple dinner or lunch option. The key to making a healthy pasta is in what you prepare WITH the noodles themselves (we’re not using any of those pre-made Alfredo sauces here!)
I recently had a follower request to share the recipe for one of these veggie-prawn pastas I posted on Instagram. I’ve decided just to share the recipe for one of them (the top picture) since they’re all quite similar, but to show 3 pictures to illustrate just how much variety and flexibility you can have with these simple ingredients!
Some of my favourite pastas to use are angel hair, cavatappi, and fusilli, but you can use any shape you like or experiment with whole grain pastas (like brown rice/quinoa) or bean/lentil pastas that are higher in protein. Prawns (or shrimp) are a great source of lean protein, and I always try to keep a pack of frozen ones in my freezer. They take just minutes to de-frost (simply run under cold water in a colander), and can be cooked in under 5 minutes, too!
For the veggies, try choosing ones that are in season and that can be sautéed quickly – I always like using leafy greens like spinach or kale, zucchini, tomatoes, broccoli, etc. When I’m sauteing the veggies and prawns, I like to use an oil spray (especially THIS avocado oil spray from Chosen Foods) to avoid overdoing it with oil. Then feel free to get creative with spices – I love ones like oregano, thyme, basil, garlic powder, crushed red pepper flakes, and my all-time fave Herbamare. Finally, I like to keep things simple and finish the pasta with a drizzle of good quality extra virgin olive oil and freshly grated parmesan reggiano – it’s all the flavour you need 🙂
Everyday Pasta with Veggies & Garlic Prawns
- Approx. 250 g angel hair pasta (enough for 2 people; choose gluten-free alternative if needed)
- 2 zucchinis, spiralized
- 2 large handfuls baby spinach or kale
- 2 handfuls cherry tomatoes (vine-ripened if possible)
- Approx. 16 prawns (fresh or frozen), medium-to-large in size
- 2 tsp garlic powder
- Approx. 1 tsp oregano
- 1 handful basil, freshly chopped
- 2 tbsp olive Oil
- 1/2 a lemon
- Pepper, Herbamare (or salt) to taste
- Avocado oil spray (or other cooking spray)
- Freshly grated Parmesan Reggiano (if desired)
- Wash all veggies, and bring a pot of water to boil for the pasta.
- Using a spiralizer, make noodles out of zucchini. If you don't have a spiralizer, you can use a vegetable peeler to make zucchini "ribbons," simply by peeling them lengthwise.
- If using frozen prawns, place them in a colander and run cold water over them until they thaw. Pat dry with a paper towel and set aside.
- Heat a large pan over medium and spray with avocado oil. Once hot, add tomatoes and spinach to pan, and sauté for a few minutes until spinach is wilted.
- Heat another pan over medium-high heat and spray with avocado oil. Once hot, add prawns to pan and sprinkle with 1 tsp garlic powder. Cook prawns for approx. 2 minutes on each side. Prawns are cooked once they turn pink and opaque. Remove from heat once done.
- While prawns are cooking, add angel hair pasta to boiling water. Cook according to package instructions. Drain and set aside immediately when done. This pasta cooks very quickly - about 2 minutes, so keep an eye on it! If using a pasta that takes longer to cook, be sure to add it to the water earlier in the cooking process so that it's finished around the same time the other ingredients are.
- Add zucchini noodles, cooked pasta, and prawns to the large pan with tomatoes and spinach. Add 1 tbsp olive oil, oregano, other tsp garlic powder, freshly chopped basil, herbamare/salt, and pepper. Cook together for 2 mins, adjusting spices to taste.
- Serve pasta with extra drizzle of olive oil, freshly squeezed lemon juice, and freshly grated parmesan reggiano as desired. Enjoy immediately.