A fresh Italian dish, lightly sprinkled with homegrown basil and tomatoes picked right off the vine is this week's, Penne with Prawns!
Whether you want all the flavor of a fresh pasta dish without the heavy sauces, added fats and sodium, or a simple recipe you can whip up without needing a chef's culinary skill, this is it!
The perfect recipe for those busier days that leave don't leave much time for meal prep and yet a hearty dish full of complex carbs, protein, and healthy fats to help you feel and function your best. What's not to love?!
1 lb. prawns, peeled with tail on
2 C penne pasta (I prefer gluten free)
1 Tbsp. plus 1 tsp. olive oil
1 tsp. minced garlic
1 & 1/2 tsp. fresh basil, chopped
1 C cherry tomatoes, halved
1/4 C fat-free feta cheese (optional)
Bring medium to large pot of water to a boil on stove top, once rolling at a boil add small bit of olive oil and pasta (oil helps noodles not stick to one another or the pot). Boil noodles until tender with a fork.
While pasta cooks, heat a large skillet on medium heat with 1 Tbsp. olive oil and garlic. Once warm, squeeze juice of one lime to skillet and add the prawns, sauté approximately 2 minutes (stirring frequently) before flipping shrimp to sauté on opposite side. Prawns should be slightly garlic crusted.
Chop fresh basil leaves, halve cherry tomatoes and set aside.
Once pasta is fully cooked (tender), drain the water and place pasta in a large mixing bowl.
Add sautéed prawns, approximately 1 tsp. olive oil, chopped basil, feta cheese (optional) and cherry tomatoes to gently toss.
Eat and Enjoy!
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