Fresh spinach tomato and prawn pasta

    30 min

    Both you and your health will love this gorgeous dish of fettuccine pasta and prawns in a luscious fresh tomato, spinach and herb sauce. Stir in cheese just before serving for extra melty yum!

    210 people made this

    Serves: 4 

    • 225g fettuccine pasta
    • 3 cloves garlic
    • 1/2 onion, cut into wedges
    • 3 tablespoons fresh oregano leaves
    • 4 tablespoons olive oil
    • 4 medium tomatoes, chopped
    • 3 tablespoons chopped fresh basil
    • salt and pepper to taste
    • 30g spinach leaves
    • 455g cooked prawns, peeled and deveined
    • 225g fresh diced mozzarella cheese

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to the boil. Add the pasta and cook for 8 minutes, or until tender. Drain.
    2. In the container of a food processor combine the garlic, onion and oregano and pulse until finely chopped. Heat the olive oil in a large frying pan over medium heat. Add the onion mixture; cook and stir until fragrant and almost golden. Mix in the tomatoes, basil, salt and pepper. Simmer for about 5 minutes while the pasta is cooking, stirring occasionally.
    3. Mix in spinach until it wilts, then just before the pasta is done, stir in the prawns. Cook until heated through. Toss with pasta in a large serving bowl, and mix in mozzarella cheese.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (196)


    Disappointing - won't be making again. Ended up rather dry - cheese just went chewy.  -  07 May 2014


    As an Italian, and a good Italian cook, I can tell you this is one, nice dish. So many people think that Italian food is heavy with cloying,sweet, red sauce - not so. This is a pasta dish as it should be-fresh, light, delicate and pretty. Grated Romano or Parmesan cheese is considered a real no-no in Italian pasta dishes made with seafood. Loved this!  -  30 Oct 2007  (Review from Allrecipes US | Canada)


    Excellent flavor! Husband went back for seconds, and said it's a keeper. Tweaked the recipe a bit by adding equal amount of butter w/olive oil, 3 TBS. dry white wine with the tomatoes, doubled the spinach, and used part mozzarella and fresh shredded parmesan (as that was all I had on hand).  -  08 Aug 2005  (Review from Allrecipes US | Canada)