Prawn, Cherry Tomato and Feta Rissoni

Prawn saganaki small
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Prep: 5 min
Cook: 25 min
Cost: $$$


  • 350 grams rissoni pasta or other small shaped pasta
  • 2 tablespoons extra virgin olive oil
  • 1 large onion thinly sliced
  • 3 cloves garlic thinly sliced
  • chilli flakes or chopped fresh chilli optional
  • 500 grams cherry tomatoes halved
  • 500 grams peeled green prawns
  • 2 tablespoons parsley thinly sliced
  • 100 grams Danish feta
  • lemon juice


  1. Bring water to boil and cook rissoni pasta according to packet directions. Drain and cover until serving.
  2. Heat oil in a large frypan on medium.
  3. Cook onion until softened, then add garlic and chilli and cook for a few minutes.
  4. Pour in wine and simmer until starts to reduce, about 2 minutes.
  5. Add cherry tomatoes and cook until they soften and release their juices, about 10 minutes.
  6. Add prawns and simmer until cooked through.
  7. Stir through chopped parsley.
  8. Remove from heat and sprinkle crumbled feta over the prawns.
  9. Squeeze over lemon juice and drizzle with extra virgin olive oil.
  10. Serve prawns on a bed of rissoni pasta.

Serves in 1 portion

  • Vegetables1.5
  • Lean meat or Alternatives1
  • Dairy0.75
  • Unsaturated Spreads/Oils1


To get even more vegetables, add 100g of baby spinach to the tomato sauce in the final minutes of cooking and allow to wilt.

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