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Quick Prawn and Tomato Pasta

Ingredients

• orecchiette – 1 packet
• zucchini – 1
• garlic and herb seasoning – 1 packet
• prawn – 1 packet
• fetta – 1 packet cubes
• tomato – 1
• garlic – 3 cloves
• passata – 1 box
• baby spinach leaves – 1 bag
• flaked almonds – 1 packet
• butter – 20g
• olive oil

Method

1. Bring a large saucepan of salted water to the boil. • Cook orecchiette in the boiling water until ‘al dente’, 8 minutes. • Drain and return to pan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
2. While pasta is cooking, roughly chop tomato. • Thinly slice zucchini into rounds. • Finely chop garlic.
3. In a large frying pan, heat a drizzle of olive oil over a medium-high heat with a drizzle of olive oil. • Cook zucchini until softened, 3-4 minutes. Add garlic and tomato and cook until fragrant, 1-2 minutes. • Add garlic & herb seasoning, Nan's special seasoning, passata, the water and peeled prawns. Cook, stirring, until sauce is thickened and prawns are pink and starting to curl up, 3-4 minutes. • Add butter, baby spinach leaves and drained orechiette. Stir until spinach is wilted. Season to taste.
4. Divide prawn and tomato orecchiette with zucchini between bowls. • Top with crumbled fetta cubes. • Sprinkle with flaked almonds to serve.