Pasta With Veggies, Zoodles, Spinach & Garlic Prawns
Ingredients
1/2 lb pasta
3 tbsp olive oil, divided
2 cloves garlic, minced
1 tsp oregano
1.5 cups cherry tomatoes
2 cups baby spinach
1 large zucchini, spiralized (or 2 small)
18 medium-to-large prawns
1/2 cup fresh basil, chopped
1/2 a lemon, juice only (optional)
Salt + pepper, to taste
Freshly grated Parmesan Reggiano or nutritional yeast (dairy-free alternative)
Instructions
Bring a pot of water to boil and cook pasta according to package directions. Drain when done.
Using a spiralizer, make noodles out of zucchini.
Heat a large pan over medium and add 2 Tbsp olive oil, minced garlic, and oregano. Sauté for a minute, then add tomatoes and sauté for about 5 minutes. Add spinach and cook until spinach is wilted.
Heat another pan over medium-high heat and add remaining Tbsp of olive oil. Once hot, cook prawns for 1-2 minutes on each side. Prawns are cooked once they turn pink and opaque. Remove from heat once done.
Add zucchini noodles, drained pasta, and fresh basil to the large pan with tomatoes and spinach. Stir together for 2 mins, adjusting spices to taste.
Serve pasta and top with prawns, lemon juice, freshly grated parmesan reggiano, and an extra drizzle of olive oil as desired. Enjoy immediately!
Notes
*If you don’t want to spiralize zucchini and prefer to chop it into smaller pieces, cook the zucchini at the same time as the tomatoes. The reason the zoodles are added at the end is because they cook very fast!