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Prawn Penne Pasta

A flavorful version of a typical penne pasta with feta cheese and tomatoes complemented by prawn and vegetables.
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Ingredients Method

Ingredients
  

  • 2 tbsp Olive oil
  • 1 medium White onions (finely chopped)
  • 6 cloves Garlic Finely chopped
  • 1 tsp Pepper flakes Adjust based on spice level preference
  • 1 tsp Oregano
  • 1/2 lbs Prawn Shelled and add more if desired
  • 2 tbsp Table wine
  • 4 oz Feta crumble
  • 1 can Crushed or diced canned tomatoes
  • 1/2 cup Heavy cream
  • 16 Oz Penne Pasta Cooked al dente
  • 1 tbsp Butter
  • 1 small Zuccini Cubed
  • 5 pcs Mushroom White or Baby portabello (sliced)
  • 1 cup Spinach
  • Salt and pepper
  • 1/2 cup Parmesan cheese Freshly grated preferred
  • Parsley Chopped to garnish

Method
 

  1. Saute onions and garlic with olive oil until onions are translucent/ cooked. Mix in pepper flakes and oregano. Continue mixing for one minute avoiding any burns.
  2. Add prawn and splash in the table wine. I use any leftover old wine for this purposes. Cook prawn and scoop it out when cook. Set it aside.
  3. On the same pan, add feta crumbles. Mix well over medium heat. Add tomatoes and let it cook for five minutes. Add the heavy cream and cook for another five minutes.
  4. Blend in the penne pasta to the sauce and add the butter, mushroom, zuccini and spinach. Mix carefully and cook until vegetables are done.
  5. Mix in cooked prawn and dash with salt and pepper to desired taste.
  6. Garnish with parmesan cheese and enjoy.