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Penne With Saffron And Prawns Recipe
|Cooked prawns||500 Gram, shelled and deveined|
|Peas||125 Gram, blanched|
|Reduced fat milk||1 Cup (16 tbs)|
|Saffron threads||1⁄2 Teaspoon (Otherwise Use Pinch Saffron Powder)|
|Chopped fresh sage/1/2 teaspoon dried sage||1 Tablespoon|
Serving size: Complete recipe
Calories 2599 Calories from Fat 394
% Daily Value*
Total Fat 44 g67.2%
Saturated Fat 20.1 g100.7%
Trans Fat 0 g
Cholesterol 84.1 mg
Sodium 295 mg12.3%
Total Carbohydrates 411 g137.2%
Dietary Fiber 48.7 g194.8%
Sugars 25 g
Protein 160 g319.7%
Vitamin A 276.2% Vitamin C 128.7%
Calcium 81.8% Iron 88.9%
*Based on a 2000 Calorie diet
Drain, set aside and keep warm.
To make sauce, melt butter in a small saucepan over a medium heat, stir in flour and cook for 1 minute.
Remove pan from heat and whisk in milk, saffron and sage.
Return pan to heat and cook, stirring, for 3-4 minutes or until sauce boils and thickens.
Add prawns and peas (mangetout) to hot pasta and toss to combine.
Top with sauce and serve immediately.