Pasta with slow-roasted tomatoes, prawns, basil and feta

Total cost: $23.20 / $5.80 per serve

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Cooking difficulty: Easy

Serves: 4

Preparation: 45 mins

Cooking:

Ingredients

400g punnet tomato medley mix, halved

1 teaspoon lemon zest

1/2 teaspoon chilli flakes

4 garlic cloves, thinly sliced

250g wholemeal pasta

200g snow peas, sliced

1 tablespoon olive oil

350g peeled green prawns, halved lengthways: sustainable species include Banana Prawn, Balmain Bugs, Morten Bay Bugs, Endeavour Prawn, King Prawn, School Prawn, Tiger Prawn, or for something different try Blue Swimmer Crab, Arrow Squid or Southern Calamari.

1/2 cup basil leaves, plus extra, to serve

1 tablespoon lemon juice

50g reduced-fat feta, crumbled

Methods

Preheat oven to 130°C and line a baking tray with baking paper. Place tomatoes on prepared tray. Sprinkle with lemon zest, chilli and half of the garlic; spray with olive oil. Bake for 30–35 minutes, or until wilted and tender.

Cook pasta in a large saucepan of boiling water, following packet instructions, or until al dente. Add the snow peas for the last minute of cooking time. Drain. Return to saucepan.

Meanwhile, heat olive oil in a large non-stick frying pan over high heat. Cook the prawns and the remaining garlic, stirring, for 2–3 minutes, or until prawns are golden and cooked through.

To serve

Add slow-roasted tomatoes, pasta, basil and lemon juice to prawn mixture; toss to combine. Serve the pasta topped with crumbled feta and basil leaves.

TIP: You could omit chili flakes for a milder flavour

Adapted from a recipe courtesy of Australian Healthy Food Guide magazine. For more healthy recipe inspiration, visit Healthy Food Guide.

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Pasta with slow-roasted tomatoes, prawns, basil and feta

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Pasta with slow-roasted tomatoes, prawns, basil and feta

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