If you’re looking for a quick and flavourful dinner that still feels a little indulgent, this Prawn & Pesto Pasta ticks all the boxes. With juicy prawns, fragrant pesto, and the freshness of zucchini, it’s a dish that balances protein, healthy fats, and fibre — while still being simple enough for busy weeknights.
This recipe comes together in under 20 minutes, making it perfect for when you want something satisfying without spending hours in the kitchen. Pair it with a crisp side salad or enjoy it on its own for a nourishing, well-rounded meal.
Table of Contents
Ingredients (serves 1)
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120g peeled prawns (weighed raw)
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70g dry fettuccine (or any pasta of choice)
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50g zucchini, sliced into ribbons or thin strips
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50g pesto
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5g parmesan cheese, grated
Method
1. Cook the pasta according to the packet instructions. Drain and set aside.
2. Cook the prawns in a non-stick pan over medium heat until they turn pink and are cooked through.
3. Add the zucchini and stir through the pesto. Cook for another 2–3 minutes until the zucchini softens slightly.
4. Toss the pasta into the pan and combine well so every strand is coated in the pesto.
5. Serve topped with grated parmesan and a little cracked black pepper.
Nutrition per serve
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Calories: 602
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Protein: 37.9g
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Fat: 26.3g
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Carbohydrates: 51.2g
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Fibre: 5.0g
Tips & Variations
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Swap prawns for chicken breast or tofu if you want a different protein option.
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Use wholemeal pasta or legume-based pasta for extra fibre.
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Add cherry tomatoes, baby spinach, or rocket for a fresh spring twist.
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For meal prep, make a double batch — it keeps well in the fridge for up to 2 days.
This Prawn & Pesto Pasta is light, satisfying, and versatile enough to enjoy year-round. It’s the kind of recipe you’ll want on repeat whenever you’re craving something wholesome but easy.