I don’t know if the sun’s out in your neck of the woods, but if it’s not here’s a photo of my Begonia, which hopefully will cheer you up a bit. We had some seriously sunny weather in Surrey lately. I was out and about quite a bit last week…myself and everyone else in the area I reckon! Including a neighbour’s cat, lapping up the rays of the sun like there’s no tomorrow. Who can blame her really?
As I look out the window this afternoon, the sky is grey and so gloomy. Unbelievable. I won’t complain but boy we need the Sun, and soon! (Hopefully the weather will give us a break by the time this is published.) What do I do then to bring some sunshine in? I cook. This.
It’s very very easy. To me pasta is a healthier version of fast food. Did you know that four portions of sweet and sour pork from a takeaway have around 36g of salt? So why not make this instead? It’s really child’s play. You can even throw in some spring greens or some young baby spinach instead of the courgette, and some honey for extra sweetness.
- 2 tablespoons olive oil
- 3 garlic cloves, finely chopped or crushed
- 1 small onion, very finely chopped
- ¼ teaspoon chilli flakes
- pinch of salt
- 1 courgette, cut into cubes
- 1 red pepper, chopped
- shot of white vermouth
- 200g large frozen prawns
- 1 large tomato, cut into cubes
- juice of half a lemon
- 250g dried linguine
Fill a pasta pan with water and wait for it to boil.
In the meantime, place a large shallow pan on the heat and leave it to heat up properly. Pour in the olive oil (not extra virgin – it would be a waste) and on a gentle heat add the garlic, onion, chilli flakes, salt and stir.
Add the courgette, red pepper, give everything a stir or two and wait till the veggies are softened but still have a bite to them. If you prefer cook them for a few more minutes. Pour in a shot of white vermouth and let it bubble away.
Cook the linguine according to packet instructions; they usually take 7-9 minutes to cook through.
Now it’s time to add the prawns to the sauce. When these are done add the lemon juice and the tomato. Add a little pepper.
When the pasta is cooked al dente, drain and tip it into the sauce (that’s why you need a large pan), and mix everything well.
Serve immediately into 2-3 serving bowls and eat away.
A fresh weekday dinner great for Spring, preferably eaten in a garden or terrace. Enjoy!