Let’s talk simple. But let’s talk delicious. You know that this Queen loves both when it comes to what goes on in my royal kitchen. I think most of us do. Whilst there are times when you want to take your time and enjoy the experience of preparing something fabulous, more and more I find that it’s about finding the balance. And when time is of the essence you don’t have to compromise on what goes into your tummy!

One of the best ways to help keep it enjoyable is to use good quality produce and buy fresh foods, like your fruit and veg, when they are in season. You will also find that they are less expensive that way, because there is more of it available. In the summer months, tomatoes are at their best, and if you visit a farmers’ market your are sure to find them available at reasonable prices. Or, you can also try growing your own.

This recipe has a light and bright summer feel to it, so tomatoes are a must. I am also using some nice prawns which feel a little decadent but are super quick to cook when the time may have gotten away from you. Keeping some green (which just means raw or uncooked) prawn cutlets in the freezer is a great idea for quick meals like this one, or to add into a stir fry or a curry. They only take a few minutes to cook. We’re also using some fresh baby spinach, some spring onions (or maybe you call them shallots or green onions where you are?), some parmesan, garlic and optional chilli and some fresh herbs. Apart from that you only need some extra virgin olive oil and a squeeze of lemon juice. And the pasta!

Now long pasta like spaghetti is not really a CombiSteam cooking staple. I have played around with it and you can do it using steam but for me here, there is no real benefit in doing that. I’m just going to use the pot of water on the cooktop (and the pasta water from that also helps with the sauce). Where my CombiSteam comes in, is cooking the additional ingredients quickly and simply with very little room for error. Then once the spaghetti is done you just throw it all together.

The time has come to get it happening.

Serves 4 generously* (increase as you like with no change to the cooking time)

500g packet spaghetti*
20 green prawn cutlets (thawed if frozen)
1 punnet cherry tomatoes (cut half of them in half, leave the rest whole)
3 spring onions (roughly chopped - discard bulb and tough green ends)
big handful baby spinach leaves (roughly chopped)
handful fresh Italian parsley or basil leaves (roughly chopped)
1/4 cup grated parmesan
2 heaped tsp minced garlic (or two cloves crushed)
dried chilli flakes (to taste - optional)
2 tbs extra virgin olive oil + extra
1 lemon (to squeeze over for serving)
s&p

1. Select Combination Steam (Hot Air with Steaming) on your CombiSteam. Set the temperature to 230°C (or the highest available). For variable Steam select 25%. Allow to preheat.

2. Meanwhile, bring a large pot of water to the boil. Add a few big pinches salt. Then add the spaghetti and stir to make sure it separates and doesn’t stick on the bottom. Allow to cook per the packet directions.

3. Line a baking or oven tray with baking paper. Spread the tomatoes and spring onions onto the tray. In a small dish or cup combine 1 tbs olive oil with the garlic and chilli (if using) and season with s&p. Pour over the vegetables. Place into the preheated CombiSteam and cook for 5 minutes.

4. After 5 minutes, remove the tray from the oven and add the prawns and give it a bit of a toss around. Return to the oven and cook for a further 4 minutes or until prawns are pink, opaque and just firm when you press them.

5. Test a piece close to the end of the cooking time to make sure you are happy. Use a jug to take around 1 cup of the water from the pot. Drain remaining water using a colander or sieve and return spaghetti to the pot. Toss with around 1 tbs olive oil, season with s&p. (If the prawns and veggies are not ready cover the spaghetti with a lid and set aside)

6. Remove the prawns and veggies and toss into the pot with the spaghetti. Add the spinach, fresh herbs and parmesan and toss, adding a little of the pasta water at the time to coat the spaghetti.

7. Serve immediately with a squeeze of lemon and an extra drizzle of olive oil if you like.

Note:
You could use some asparagus chopped into pieces a few cm long instead of the spring onion if you like, especially in the spring and summer when it’s abundant and fresh.
If you want to go vegetarian here, you could add some broccoli or cauli florets instead of the prawns but put them in at the same time as the tomatoes in Step 3. If you have a vegetarian and also want to do the prawns just cook what you need on two separate trays at the same time and then combine with the spaghetti separately.
Omit the cheese or use a non dairy substitute if you would like to make it vegan friendly.

I hope you enjoy this simple summery option. It’s a perfect weeknight lifesaver, but it’s also good enough for casual entertaining with good friends or family.

Happy CombiSteaming!

Yours in the kitchen,

The CSQ. x