SPINACH AND PRAWN PASTA
Prep time 35 mins Cooking time 25 mins Serves 4 250g spaghetti 2 tbsp olive oil 2 tbsp butter 1 onion, thinly sliced ½ green pepper, julienned 1 garlic clove, crushed 250g mushrooms, thinly sliced A handful of fresh basil A handful of fresh oregano 200g cherry tomatoes, halved 150ml vegetable stock 300g baby spinach 500g peeled prawns 50g ricotta cheese, cut into bite-size pieces Grated Parmesan, to taste Cook the spaghetti in a pot of salted boiling water until al dente. Heat olive oil and butter in a frying pan over medium heat, add the onions and green pepper and sweat until soft. Do not brown. Add mushrooms, garlic, tomatoes, basil, oregano, stock and ricotta. Cook for 8-10 mins or until the tomatoes are soft. Add the spinach and prawns. Cook until the prawns are done. Season to taste. Drain the spaghetti and mix through the prawn mixture. Sprinkle grated Parmesan over and serve immediately.