With being stuck inside these days, I feel like we are all playing the “what can I make from the ingredients in my fridge” game a lot more (or is that just me??). The other night the pork tenderloin I had pulled out for dinner didn’t defrost in time, so I had a last minute change of plans which usually results in one of two options 1) vegetarian, 2) prawns. This night we decided to work with the prawns we had out of the freezer (because they defrost quickly) and throw together a veggie-centric pasta with a creamy lemon sauce. Best part? You it’s light and you don’t need any cream – it is all parmesan!
1 onion, chopped
2 tbs oil (canola or olive)
1/2 head of garlic, chopped (doesn’t have to be super fine)
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
15 asparagus spears, chopped into 1-inch pieces
1 tbs smoked paprika
150g frozen spinach, defrosted and drained or 2c fresh spinach
1 lemon, zested and juiced
1 cup cherry tomatoes, chopped (or any other small tomato variety)
1/2 cup dry white wine (like a sauv blanc)
1/2 cup chicken stock
2 cups shredded Parmesan
250g fettuccine pasta
Salt and pepper to taste
Bring a large pot of water to a boil. Season with salt and add the pasta.
Meanwhile, saute the onions in the oil until translucent. Add the garlic and saute until fragrant. Add the green and red peppers, saute until soft. Add the asparagus and paprika. Mix until veggies are covered with paprika.
Add the spinach and tomatoes, and saute 2 mins. Add the stock, wine and prawns, and cook until sauce is reduced by half. Add the parmesan a little at a time, ensuring it melts into the sauce. Season with salt and pepper to taste.
Once the pasta is al dente, remove and add to the sauce with 1/8 cup pasta water. Mix to thoroughly coat the pasta.
Sprinkle with chopped parsley (optional).