3 tbsp olive oil
1 red onion, cut into thin wedges
1 red pepper, deseeded and sliced
150g sugar snap peas
250g small courgettes, thinly sliced
3 tbsp lemon juice (about 1 lemon)
225g penne or fusilli pasta
100g tomatoes, cut into strips
200g cooked and peeled prawns
Large handful fresh flatleaf parsley leaves, coarsely chopped
Large handful fresh basil leaves, torn
1. Heat 1 tablespoon oil in a deep frying pan (with a tight-fitting lid) over a medium-high heat. Add the onion and stir-fry for 1 minute, until beginning to soften. Add the pepper and 1 tablespoon water, cover and cook, shaking the pan occasionally, for 3 minutes. Add the sugar snaps and courgettes and 1 tablespoon water. Re-cover and cook for another 4-5 minutes, until the vegetables are just tender. Season well and cool.
2. Whisk the lemon juice and remaining oil together and season. Cook the pasta in a pan of boiling salted water for 10-12 minutes,. Drain well, tip into a large bowl and stir in the dressing. Cool.
3. Mix the vegetables into the pasta, along with the tomatoes, prawns and herbs. Season to taste and serve.
Per serving: 392kcals, 12g fat (1.6g saturated), 19.6g protein, 54.4g carbs, 10.4g sugar, 1.2g salt
Note : recipe courtesy :