Monday, October 26, 2015

Penne for your Prawns!

Fern just limped back from Vancouver and only wanted a light meal. Frozen prawns thawed, peeled, fried in a  little olive oil and garlic, then removed from the pan. Add a can of tomato sauce to the pan and bring to a simmer. Reduce the sauce while the pasta cooks and grate some parmesan cheese. Chop up some fresh basil. When the pasta is almost done add the prawns, basil and a tablespoon of butter to the tomato sauce.  Drain the prawns and add them to the sauce. Toss and serve topped with parmesan.

The salad was leaf lettuce torn up and drizzled with olive, canola oils and white wine vinegar. A pinch of salt and some mixed pepper. Toss and munch.

30 minutes freezer to table, but I wasn't rushing. The latest processed meat findings aren't surprising. Fresh food is better for you. Frozen, processed food isn't healthy. I use frozen prawns but that is all that's available year round and everything else on the plate is fresh. I also use frozen peas and frozen corn but not all the time. Fern loves celery and it's cheap all year so a stick of celery freshens up frozen vegetables surprisingly well. Where food comes from has a big influence on it's nutritional value. Fresh food from a local farmer usually costs a little more but the nutritional value is several times greater than food from a supermarket. 

No comments:

Post a Comment