Delicious pasta recipe with fennel, zucchini, and prawns in tomato sauce. Recipe is also good with octopus instead of prawns.

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes; drain, reserving 3 tablespoons of the water.

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  • Heat 1 tablespoon olive oil in large skillet or wok over medium-high heat. Saute fennel, zucchini, celery, shallots, garlic, and red pepper in hot oil until fragrant, 1 to 2 minutes; add prawns and continue to cook until prawns have changed color, about 1 minute per side.

  • Pour tomato puree over the vegetables; add fennel seed and stir. Bring mixture to a simmer and cook until the vegetables are slightly tender, 5 to 7 minutes. Stir reserved water from boiling the pasta into the sauce mixture. Season sauce with salt and freshly ground black pepper. Pour sauce and vegetable mixture over the drained pasta, add 1 tablespoon olive oil, and stir to coat.

Cook's Note:

I used Vannamei prawns and a yellow zucchini to add more colors to the dish.

Two small fennel bulbs can be used in place of one large.

Nutrition Facts

661 calories; protein 28.6g 57% DV; carbohydrates 115.3g 37% DV; fat 10.4g 16% DV; cholesterol 66.8mg 22% DV; sodium 553.4mg 22% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/31/2019
AMAZING!! Read More

Most helpful critical review

Rating: 3 stars
03/21/2017
This was a nice change though maybe a bit heavy on the fresh fennel. Read More
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/24/2015
Terribly delicious:) Cooked it without fennel zucchini and shallot but added a little bit carrot to the vegetables still super yum! Read More
Rating: 3 stars
03/21/2017
This was a nice change though maybe a bit heavy on the fresh fennel. Read More
Rating: 5 stars
05/03/2016
Had fennel shrimp and shallots in the fridge. Substituted carrots for zuchinni; left out the celery; substituted sweet peppers and red chili flakes and used tomato paste water and chicken bouillon. A definite repeat. Read More
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Rating: 5 stars
01/31/2019
AMAZING!! Read More
Rating: 5 stars
05/09/2015
I made every effort to follow the recipe and measure ingredients. The only alterations I made were to substitute one regular onion for the shallots and canned petite tomatoes for the sauce. Easy to prepare and the vegetables were a great combination. Will make again. Read More