Crema di Pisellini Primavera con stracchino e gamberi

prawns

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken is lower in fat, while canned tuna is more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast offers a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is often less expensive.

bell peppers

🥗Healthier: asparagus

💰Cheaper: frozen mixed vegetables

Asparagus is nutrient-dense, while frozen veggies are budget-friendly.

Boil water in a large pot and cook pasta until al dente, about 8-10 minutes.

Drain pasta and set aside, reserving a cup of pasta water.

Heat olive oil in a large skillet over medium heat until shimmering.

Add minced garlic and diced onion, sauté until translucent, about 3-4 minutes.

Add sliced bell peppers, zucchini, and carrots, sauté until tender, about 5-7 minutes.

Stir in cherry tomatoes and cook until they start to burst, about 2-3 minutes.

Add prawns to the skillet and cook until pink and opaque, about 3-4 minutes.

Combine the cooked pasta with the sautéed vegetables and prawns.

Add reserved pasta water as needed to create a light sauce.

Season with salt, black pepper, and red pepper flakes to taste.

Finish with lemon juice and fresh basil, tossing to combine.

Serve topped with grated parmesan cheese.

Cooking Techniques

Spice Level:

Allergens