Roast prawn and tomato spaghetti

Name: Roast prawn and tomato spaghetti
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 250g baby red capsicums or red capsicum, seeded, cut into wedges; 400g grape tomatoes, halved; 2 garlic cloves, thinly sliced; 2 fresh thyme sprigs; 2 tbsp olive oil; 350g peeled green prawns; 375g spaghetti; 120g (1/2 cup) mascarpone; 50g baby rocket leaves

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Prep Time: 20 minutes

Cook Time: 15 minutes

Total: 35 minutes

Servings: 4

Cost: $5.33 /serving

Author : Liz Macri

kid friendly family friendly quick

Ingredients

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250 grams baby red capsicums or red capsicum, seeded, cut into wedges400 grams grape tomatoes, halved2 garlic cloves, thinly sliced2 fresh thyme sprigs2 tbsp olive oil350 grams peeled green prawns375 grams spaghetti120 grams (1/2 cup) mascarpone50 grams baby rocket leaves

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Instructions

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Step 1

Preheat oven to 220C. Combine capsicum, tomato, garlic, thyme and oil on a baking tray. Season. Roast for 7 minutes. Add prawns to the tray. Roast for a further 7 minutes or until the prawns curl and change colour.

Step 2

Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente. Drain. Return to pan.

Step 3

Add the tomato mixture and any pan juices, mascarpone and rocket to pasta. Toss to combine.