About this recipe:A light and delicious pasta dish, perfect for using that glut of courgettes. Use only green courgettes if you cannot find the yellow variety.
250g dried penne pasta
2 tablespoons olive oil
3 yellow courgettes, thinly sliced
2 courgettes, thinly sliced
450g medium prawns - peeled and deveined
4 tablespoons fresh lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cloves garlic, minced
8 tablespoons minced fresh chives or spring onions
4 tablespoons grated Parmesan cheese
Prep:20min › Cook:15min › Ready in:35min
Bring a large pan of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and pour into a large bowl.
Meanwhile, warm oil in a large frying pan over medium heat. Stir in yellow and green courgette, and cook 10 minutes. Stir in prawns, and cook 3 minutes. Stir in lemon juice, basil, oregano, salt, pepper and garlic. Cook 2 minutes more.
Pour prawns and sauce into large bowl with pasta. Sprinkle with chives and Parmesan, and stir to combine.