Ingredients
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250g baby red capsicums or red capsicum, seeded, cut into wedges
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400g grape tomatoes, halved
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2 garlic cloves, thinly sliced
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2 fresh thyme sprigs
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2 tablespoons olive oil
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350g peeled green prawns
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375g spaghetti
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120g (1/2 cup) mascarpone
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50g baby rocket leaves
Method
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1Preheat 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.
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2Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente. Drain. Return to pan.
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3Add the tomato mixture and any pan juices, mascarpone and rocket to pasta. Toss to combine.
Source: taste.com.au
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