Lupin Pasta with Prawns, Courgette and Mint
Courgette cooked down until it slumps into a loose sauce, prawns thrown in at the end, finished with lemon and torn mint.
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Join HomecookedIngredients
- 80 g Lupin pasta
- 200 g Shrimp
- 150 g Zucchini
- 8 g Mint
- 2 cloves Garlic
- ½ Lemon
- 1 tbsp Extra-virgin olive oil
Method
- Bring a pot of water to a boil and salt it.
- Cut the courgette into thin half-moons, slice the garlic, blot the prawns dry and pick the mint leaves.
- Warm the olive oil with the garlic until it turns pale gold, then add the courgette and cook it eight minutes over a medium flame, pressing it down now and then until it collapses into a loose green sauce rather than staying in slices.
- Slide the prawns in for ninety seconds a side, until they curl tight, then kill the heat and squeeze in the lemon.
- Cook the lupin pasta in the boiling water for six minutes — it is bean flour and softens faster than wheat, so taste it early. Drain, saving a ladleful of the water.
- Toss the pasta through the pan with a splash of the water until the courgette clings to it, then tear the mint over off the heat.
About Lupin Pasta with Prawns, Courgette and Mint
Lupin Pasta with Prawns, Courgette and Mint is an Italian lunch or dinner that comes together in about 24 minutes and serves 1. It fits anti-inflammatory eating.
Lupin Pasta with Prawns, Courgette and Mint: frequently asked questions
Is Lupin Pasta with Prawns, Courgette and Mint gluten-free?
Based on its ingredients, Lupin Pasta with Prawns, Courgette and Mint has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
How many servings does Lupin Pasta with Prawns, Courgette and Mint make?
This recipe makes 1 serving. In the app you can scale it up or down and the ingredient amounts adjust automatically.