Pasta with Zucchini and Prawns

Pasta with zucchini and prawns is a delicious and fresh dish, perfect for a summer meal. Here’s how to prepare it.

Ingredients

• 320 g of pasta (linguine or spaghetti work great)
• 2 medium zucchini
• 300 g of already cleaned prawns
• 2 garlic cloves
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh chopped parsley
• Grated zest of 1 lemon (optional)
• Dry white wine (about one glass)

Preparation

1. Start by cleaning the prawns: remove the head, tail and central intestine, then peel off the shell, leaving perhaps the final piece attached for a more decorative effect.
2. Wash the zucchini and cut them into rounds or sticks, depending on your preference.
3. Cook the pasta in a pot with plenty of salted water.
4. Meanwhile, heat a little extra virgin olive oil in a large pan and sauté the garlic until golden.
5. Add the zucchini to the pan and cook over medium heat until softened.
6. Pour in the white wine and let the alcohol evaporate.
7. Add the prawns and cook for a few minutes on each side, until they turn pink and are cooked through.
8. Drain the pasta al dente and add it to the pan with the zucchini and prawns, tossing everything so the flavors combine well.
9. Add fresh chopped parsley, grated lemon zest (if you want a touch of citrus freshness), salt and pepper to taste and mix gently.

Serve the pasta hot, perhaps with a drizzle of raw olive oil and an extra sprinkle of fresh parsley.

Trivia

This preparation is very versatile and you can add a personal touch by varying the aromatic herbs, or you could add a few cherry tomatoes cut in half while cooking the zucchini for an extra touch of color and freshness.