160g bucatini, or long pasta shape of choice
2 tbsp olive oil, plus extra to serve
2 garlic cloves, finely sliced
½ large courgette, sliced into rounds then into thin strips
200g tinned cherry tomatoes, or fresh (the sweetest you can find!)
2 tbsp rosa harissa paste
1 lemon, the whole zest and wedges to serve
150g raw king prawns
15g fresh parsley, roughly chopped
Parmesan cheese, to serve (optional)

1. Bring a pan of water to the boil with a pinch of salt. Cook the pasta following pack instructions.

2. Heat the oil in a large frying pan over a medium-low heat, add the garlic and courgettes and cook for 3 minutes or until the courgettes start to soften, stirring often to stop the garlic from burning.

2. Add the tomatoes to the pan with a pinch of salt and fry over a medium heat for 5 mins or until beginning to soften. Stir through the prawns and cook for 2-3 minutes, or until turning pink. Add the harissa and lemon zest and stir to combine.

4. Add the cooked pasta to the pan with one ladleful of the pasta water. Toss everything well to coat. Throw in the parsley and stir to combine.

5. Plate up with a drizzle of olive oil and some parmesan, if you like.

Pairs well with

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