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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 250.1
  • Total Fat: 10.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 15.2 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 5.6 g
  • Protein: 13.1 g

View full nutritional breakdown of Prawn and Vegetable Pesto Pasta calories by ingredient
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Prawn and Vegetable Pesto Pasta

Submitted by: ANGELAWILLIAMS3

Introduction

Very tasty and easy to make. Add or remove vegetables depending what you have in the fridge. I've used frozen peas, cilantro and many other ingredients in the past and this just adds more dimension to this dish. Very tasty and easy to make. Add or remove vegetables depending what you have in the fridge. I've used frozen peas, cilantro and many other ingredients in the past and this just adds more dimension to this dish.
Number of Servings: 8

Ingredients

    6 cups of cooked whole wheat pasta
    30 count bag of prawns
    1 cup of fresh broccoli
    1 1/2 cup of fresh spinach
    1 cup of fresh parsley
    4 tbsp crushed garlic (5 cloves)
    1/3 cup of extra virgin olive oil
    1 tsp crushed red pepper flakes
    2 tsp Mrs Dash

Directions

Peel prawns and set aside. Blanch small broccoli florets in small pot. In the mean time add olive oil and chopped garlic to fry pan. Chop spinach and parsley and add to pan along with broccoli and other spices. Heat pan to medium high and cook for about 3 minutes. Add prawns and continue cooking and stirring until prawns just turn pink (do not over cook).

Toss with cooked pasta and serve.

Makes 8 servings (1 cup pasta then topped with prawn/vegetable mixture totaling approx 1 and a half cup servings)

Number of Servings: 8

Recipe submitted by SparkPeople user ANGELAWILLIAMS3.





TAGS:  Fish | Dinner | Fish Dinner |

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