Prawn and Tomato Pasta with Roasted Carrots

This is an example of a meal that Solin would create to include in your personalized meal plan.

Prawn and Tomato Pasta with Roasted Carrots

YOUR SOLIN GENERATED RECIPE

Prawn and Tomato Pasta with Roasted Carrots

Enjoy a light yet satisfying dinner featuring tender prawns tossed with whole wheat pasta and fresh cherry tomatoes, accented by aromatic garlic and basil. Roasted carrots add a natural sweetness and a pop of color, creating a balanced and delicious plate.

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NUTRITION

389kcal
Protein
31.6g
Fat
7.3g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked Prawns

2 oz dry Whole Wheat Pasta

1/2 cup Cherry Tomatoes

1/2 cup Carrots

1 tsp Olive Oil

1 clove Garlic

1 tbsp Fresh Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and cut the carrots into sticks, toss them with a small drizzle of olive oil, salt, and pepper, then spread on a baking sheet.

  • 2

    Roast the carrots in the oven for about 20 minutes or until tender and slightly caramelized.

  • 3

    Meanwhile, bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 4

    In a skillet over medium heat, add the olive oil and sauté the minced garlic until fragrant.

  • 5

    Add the cooked prawns into the skillet and gently warm them through, being careful not to overcook.

  • 6

    Stir in the halved cherry tomatoes and cook briefly until just heated.

  • 7

    Toss the pasta into the skillet with the prawns and tomatoes, mixing in the fresh basil. Season with salt and pepper to taste.

  • 8

    Serve the prawn and tomato pasta alongside the roasted carrots for a balanced dinner.

Prawn and Tomato Pasta with Roasted Carrots

This is an example of a meal that Solin would create to include in your personalized meal plan.

Prawn and Tomato Pasta with Roasted Carrots

YOUR SOLIN GENERATED RECIPE

Prawn and Tomato Pasta with Roasted Carrots

Enjoy a light yet satisfying dinner featuring tender prawns tossed with whole wheat pasta and fresh cherry tomatoes, accented by aromatic garlic and basil. Roasted carrots add a natural sweetness and a pop of color, creating a balanced and delicious plate.

NUTRITION

389kcal
Protein
31.6g
Fat
7.3g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked Prawns

2 oz dry Whole Wheat Pasta

1/2 cup Cherry Tomatoes

1/2 cup Carrots

1 tsp Olive Oil

1 clove Garlic

1 tbsp Fresh Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and cut the carrots into sticks, toss them with a small drizzle of olive oil, salt, and pepper, then spread on a baking sheet.

  • 2

    Roast the carrots in the oven for about 20 minutes or until tender and slightly caramelized.

  • 3

    Meanwhile, bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 4

    In a skillet over medium heat, add the olive oil and sauté the minced garlic until fragrant.

  • 5

    Add the cooked prawns into the skillet and gently warm them through, being careful not to overcook.

  • 6

    Stir in the halved cherry tomatoes and cook briefly until just heated.

  • 7

    Toss the pasta into the skillet with the prawns and tomatoes, mixing in the fresh basil. Season with salt and pepper to taste.

  • 8

    Serve the prawn and tomato pasta alongside the roasted carrots for a balanced dinner.