Crab and courgette pasta
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 4
- Dietary
- Dairy-freeHealthyNut-free
In this low-calorie dish, the crab's proteins make you feel full for longer and its omega-3 fats, plus minerals such as selenium and zinc, make it healthy.
Each serving provides 513 kcal, 31g protein, 66g carbohydrates (of which 4.5g sugars), 12g fat (of which 4g saturates), 6.5g fibre and 1.2g salt.
By Hattie Ellis
Ingredients
- 350g/12oz spaghetti or linguine
- 600g/1lb 5oz courgettes, cut into ribbons using a vegetable peeler
- 2 tbsp olive oil
- 2 garlic cloves, finely chopped
- 2 x 240g tins crab meat, drained
- ½ unwaxed lemon, finely grated zest and juice
- 2 tbsp dried dill
- salt and freshly ground black pepper
- 4 tbsp freshly grated Parmesan, to serve
Method
Bring a large pan of salted water to the boil. Cook the pasta for 8 minutes, or until al dente.
Place the courgettes in a steamer or colander and sit above the pan of pasta. Cover and steam for 1–2 minutes, or until tender.
Drain the pasta, retaining a little of the cooking water, and tip into a large bowl.
Pour the oil into the pasta pan over a low heat. Add the garlic and cook briefly, to flavour the oil. Pour the oil over the pasta.
Toss the pasta with the crab, lemon zest and juice, dill and courgettes. Serve topping each portion with 1 tablespoon Parmesan and a grind of pepper.
