Prawn Pasta with Lemon Yoghurt Sauce


In an effort to broaden my son’s rather limited palate, I am constantly searching for new, yet familiar recipes.  So when I found this little gem featuring one of his favorite foods, greek yoghurt, I knew that I had to try it! I made mine completely vegetarian, but added prawns to my husband’s dish to appease his carnivorous needs.

Verdict: light and scrummy; quick and easy to prepare.

Prawn Pasta with Lemon Yoghurt Sauce

Prawn Pasta with Lemon Yoghurt Sauce


1 Package Whole Wheat Pasta

1/2 cup plain greek yoghurt

1/4 cup parmesan cheese, shredded

1 tsp lemon zest

1/4 tsp salt

1/4 tsp ground black pepper

1 Tbsp olive oil

2-3 medium zucchini, cubed

8 cherry tomatoes, halved

a handful of spinach, roughly chopped

2 handfuls of fully cooked prawns


1. Cook pasta according to package’s instructions.

2. Mix sauce by adding together yoghurt, parmesan, lemon zest, salt, and pepper together in a medium bowl.

3. Heat olive oil over medium-high heat.  Add zucchini and cook until soft.

4. Add the tomatoes and prawns, cooking for 3-4 minutes.

5. Add spinach, cooking until just wilted.

6. Remove from heat, tossing together the veg, pasta and sauce. Serve sprinkled with freshly ground black pepper and grated parmesan.


original recipe from:


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