Prawn and courgette linguine

Get all the ingredients prepared and in the time it takes to cook the pasta, the sauce is made too, with a little helping hand from Heinz salad cream lemon & black pepper.

• Preparation: 10 mins
• Cooking: 10 mins
• Serves: 4

What you need:

• 400g dried linguine pasta
• 1 tbsp extra virgin olive
• 1 medium red onion, finely chopped
• 1/2 -1 deseeded red chilli, finely chopped
• 2 large garlic cloves, finely chopped
• 1 medium courgette, grated
• 150ml dry white wine
• 4 tbsp Heinz salad cream lemon & black pepper
• 150ml half fat creme fraiche
• 150g baby leaf spinach
• 250g cooked and peeled prawns.

What you do:

1. Cook the pasta according to pack instructions.
2. Meanwhile add the oil to a deep non stick frying pan and fry the onion for 2 minutes.
3. Stir in the chilli, garlic and courgette and cook for a further 2 minutes, stirring occasionally.
4. Add in the wine and simmer until reduced by half.
5. Stir in Heinz salad cream lemon & black pepper with the creme fraiche, baby leaf spinach and the prawns. Cook until the prawns have warmed through and the spinach is wilted.
6. Add the drained linguine to the pan, mix well and season.
7. Serve immediately with lemon wedges and garlic bread.

Cook's tip:

Tiger prawns work just as well in this dish.

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