Friday - - Recipe Cards -

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.

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