Serves 4-6
2 courgettes, diced
130g smoked pancetta cubes
4 garlic cloves, skins left on
1 lemon, zest and juice
250g mixed cherry tomatoes
400g orzo pasta
2 tbsp olive oil
2 tbsp cider vinegar
300g cooked king prawns
large handful of Fresh basil leaves, roughly torn
50g sun-dried tomatoes
200g mozzarella pearls
2 courgettes, diced
130g smoked pancetta cubes
4 garlic cloves, skins left on
1 lemon, zest and juice
250g mixed cherry tomatoes
400g orzo pasta
2 tbsp olive oil
2 tbsp cider vinegar
300g cooked king prawns
large handful of Fresh basil leaves, roughly torn
50g sun-dried tomatoes
200g mozzarella pearls
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Add the courgettes, pancetta and garlic to a roasting tray and roast for 20-25 minutes.
- Remove from the oven and toss with the lemon zest, lemon juice and tomatoes. Roast for five minutes more until the tomatoes have softened slightly.
- Cook the orzo according to the package instructions, then drain and set aside in a large bowl.
- Using a slotted spoon, transfer the vegetables and pancetta to the orzo, leaving the juices behind in the tray.
- Squeeze the roasted garlic from the skins into the tray of juices. Add the oil and vinegar and whisk together to make a smooth dressing. Season to taste.
- Add the dressing to the orzo along with the prawns, basil sun-dried tomatoes and mozzarella, then toss to combine.
Per serving: 416k cals, 15.3g fat (3.1g saturated), 42g carbs, 2.6g sugars, 23g protein, 1.3g fibre, 0.858g sodium