Prawns, broccoli and ricotta elbows


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Serves: 4


  • 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


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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