Courgette and Prawn Penne

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Penne		100g
Courgette		1
Prawns		12-16
Mushrooms		2
Garlic		1 clove
Dried chilli		a little
Olive oil		4 tbsp
Chicken stock cube		1/2
Hot water		100ml

Method

Cook

12min

Start cooking the penne. Use 1-1.5% salt to 1 litre water.

Cut the courgette to the same size as the penne. Slice the mushrooms.

Fry the whole smashed garlic and finely chopped dried chilli in a frying pan on medium heat for 3 minutes.

Remove the garlic and add the courgettes and mushrooms on medium heat.

Dissolve the stock cube in water and add to the frying pan.

Add the prawns and 1 or 2 ladles of pasta water.

When the penne is cooked, add to the frying pan.

Place on a serving dish and cover with grated Parmigiano reggiano.

Tips & Note

If the sauce becomes too watery, it will ruin the dish so add the chicken stock a bit at a time. I tried to copy the recipe from the menu of an Italian restaurant I go to often, but I'm not sure I did it well. But it still tastes good.

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