| | Prawn and eggplant rigatoni
Prawn and eggplant rigatoni
Prawn and eggplant rigatoni 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Cook pasta in a large saucepan of salted boiling water until al dente. Drain well.
  2. Meanwhile, heat the oil in a frying pan over medium-high heat. Add the eggplant and cook, stirring, for 3 mins or until browned. Add the prawns and cook for 2 mins or until just cooked through. Add the pasta sauce and cook for 1 min or until heated through.
  3. Add the pasta to the eggplant mixture. Stir to coat. Divide among serving plates and top with basil.
Time for preparing:
15 min.
Servings:
4

Ingredients:

  • 400g rigatoni pasta
  • 2 tablespoons olive oil
  • 1 eggplant, cut into 2cm pieces
  • 400g peeled green prawns, tails intact
  • 420g jar Sacla cherry tomato and basil pasta sauce
  • 1/4 cup basil leaves
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