Ashford Castle’s executive housekeeper shares the perfect bedroom setup for a luxurious night’s sleep
Ashford Castle’s executive housekeeper shares the perfect bedroom setup for a luxurious night’s sleep

Megan Burns

‘Immediately I lost 30k followers that I’d built over 8 years’
‘Immediately I lost 30k followers that I’d built over 8 years’

Holly O'Neill

This quaint, cedar-clad house in Wicklow is on the market for €1,495,000
This quaint, cedar-clad house in Wicklow is on the market for €1,495,000

Lauren Heskin

‘I was not prepared for how abandoned by friends I would feel after having a baby’
‘I was not prepared for how abandoned by friends I would feel after having a...

Sophie White

Here’s what to expect in seasons 3 and 4 of Netflix’s Bridgerton
Here’s what to expect in seasons 3 and 4 of Netflix’s Bridgerton

Jennifer McShane

Is the garden home office the future of working from home?
Is the garden home office the future of working from home?

Lauren Heskin

22 colourful kitchens that will convince you that bright is beautiful
22 colourful kitchens that will convince you that bright is beautiful

Lauren Heskin

Image / Editorial

Sun-Dried Tomato and Prawn Courgetti


by IMAGE
22nd Mar 2015
blank

Cutting back on pasta? Try this: all the satisfaction of spaghetti with the goodness of courgettes…

Sun-dried tomato and prawn courgetti
Serves 2

 

This clever recipe comes from The Little Green Spoon food blog. Courgettes are an amazing alternative to pasta and so easy to make. You can have courgette pasta with all your favourite sauces, and it’s a great way to stay on track and stay satisfied at the same time, as it’s is suitable for vegans, low-carbers, paleos and coeliacs. You can get a spiraliser online for about €20.

YOU WILL NEED
* 3 courgettes, spiralised
* 150g prawns
* 8-10 sun-dried tomatoes, roughly chopped
* 3 tbsp tomato paste * 2 tbsp olive oil
* juice of – a lemon
* small handful of fresh basil
* 3-4 cloves garlic
* a handful of rocket

 

METHOD
1 Add the sun-dried tomatoes, tomato paste, olive oil, lemon juice, basil and garlic to your food processor. Blitz on high until you have a delicious paste. You’ll have to stop and start and scrape down the sides a few times. Heat some coconut oil in a large pan. Pour in the sun dried tomato mixture and let it get hot.
2 Add in the prawns and toss them around to coat them in the sauce. If they’re uncooked, cook them until pink and plump. If they’re pre-cooked, then just cook them to heat through.
3 Add in the spiralised courgette and toss it around in the sauce. Cook for 2-3 minutes until it starts to soften. Turn off the heat and fold in the rocket so that it starts to wilt. Serve immediately.

Now try our deliciously light coconut and almond chicken goujons.

Recipe Indy Power aka The Little Green Spoon; prepared by?Lesley Tumulty. Photography?Nathalie Marquez Courtney. Styling Marlene Wessels.

@Image_Interiors