Name: Conchiglie with roasted tomato and tiger prawn
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 3
Ingredients: 250g cherry tomatoes, halved; 225g dried wholewheat pasta shapes, eg conchiglie; 2 tbsp olive oil; 2 cloves garlic, sliced; 100g raw tiger prawns, shelled; handful fresh basil, torn; freshly ground black pepper

Conchiglie with roasted tomato and tiger prawn

Light and simple, this dish is great for entertaining.

Serves

Prep

15 minutes

Cook

30 minutes

Each 352g serving contains (excludes serving suggestion)

KCal

363

Carbs

48.7g

Fibre

8.4g

Protein

16.2g

Fat

9.7g

Saturates

1.4g

Sugars

2.9g

Salt

0.19g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

250g cherry tomatoes, halved

225g dried wholewheat pasta shapes, eg conchiglie

2 tbsp olive oil

2 cloves garlic, sliced

100g raw tiger prawns, shelled

handful fresh basil, torn

freshly ground black pepper

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Method

Step 1

Preheat the oven to 200ºC/gas 6.

Step 2

Place the tomatoes into an ovenproof dish, season well then cook in the oven for 20-25 minutes until tender and beginning to char.

Step 3

Meanwhile, cook the pasta according to the pack instructions. Drain and return to the pan.

Step 4

Meanwhile, heat the oil in a non-stick frying pan, add the garlic and fry for 1 minute, add the prawns and fry for a further 1-2 minutes until pink.

Step 5

Toss together all the ingredients, add the basil and season well with black pepper.

Recipe tips

You could use frozen mixed seafood or small Atlantic prawns instead of tiger prawns, if you prefer.

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Conchiglie with roasted tomato and tiger prawn

Ingredients