Prawns, broccoli and ricotta elbows

     

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    Serves: 4

    Ingredients:

    • 375g Barilla Gluten Free Elbows
    • 1 jar Barilla Ricotta Sauce
    • 1.5L vegetable or fish stock
    • ½ medium onion, chopped
    • 1 clove of garlic, crushed
    • 3g dried chili
    • 16 green prawns, medium size, heads removed, de-veined, cut in 3 pieces
    • ½ glass of white wine
    • 1 large broccoli, florets kept separated from stem
    • 70g butter
    • 80ml Extra Virgin Olive oil
    • Sea salt & pepper, to taste

    Method:

    Bring your stock to the boil.

    In a large frying pan add oil, then onion, garlic, chilli, and then add the prawns and season.

    Cook for a couple of minutes, then add the Barilla Gluten Free Elbows, and pour in the wine.

    Finish cooking as you would cook a “risotto”, adding the stock a ladle at a time and cook for 4 minutes.

    Whilst the pasta is cooking, boil the broccoli florets in the stock for 2 minutes. Once ready, add to the pasta.

    Toss with the Barilla Ricotta sauce for a couple of minutes and allow the pasta to absorb all juices.

    Remove from the heat, add butter and a drizzle of Extra Virgin Olive oil.

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