Spaghetti with shrimp and light vegetable and cheese sauce

Ingredients for 2 servings:

• 250g spaghetti
• 200 g prawn(s), peeled
• 100 g leaf spinach, frozen
• 15 cherry tomatoes
• 1 small zucchini
• 1 onion(s)
• 1 clove(s) garlic
• 200 ml vegetable stock
• 50 ml cream or cream substitute
• 50 g processed cheese
• some lemon juice
• salt and pepper
• herbs, Italian

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Quick to prepare and also suitable for WW!

Prepare the pasta according to the package instructions. Finely dice the onion, press the garlic, and briefly fry both in a pan. Add the prawns with a few squeezes of lemon juice and some salt and pepper. Quarter the zucchini lengthwise and then slice it, and quarter the cherry tomatoes. Add both to the pan and fry for another three to four minutes, then deglaze with the vegetable stock. Add the spinach and simmer until the spinach is tender. Finally, add the cream and processed cheese (for WW cream substitute and processed cheese light) to the sauce, adding a little more vegetable stock if desired. While the processed cheese is melting, season to taste with salt, pepper, and Italian herbs, such as basil, oregano, etc. Pour the sauce over the pasta and serve.