A lighter pasta dish featuring tender crab meat tossed with pasta, garlic, chili, lemon, and fresh herbs. It is flavorful, quick to make, and balanced with simple wholesome ingredients.
Ingredients
- 180 g whole wheat spaghetti or other pasta of choice
- 200 g cooked crab meat picked over for shells
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 small red chili finely sliced, or 1/2 tsp chili flakes
- 1 lemon zested and juiced
- 2 tbsp fresh parsley chopped
- 1/4 cup low-sodium vegetable or pasta water reserved from cooking pasta
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Reserve 1/4 cup of the cooking water, then drain.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and chili, and cook for 30 to 60 seconds until fragrant.
- Add the crab meat and reserved pasta water. Gently stir and warm through for 1 to 2 minutes, being careful not to break up the crab too much.
- Add the drained pasta, lemon zest, lemon juice, salt, and black pepper. Toss well to combine and coat the pasta evenly.
- Remove from the heat, stir in the parsley, and serve immediately.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 52gProtein: 24gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 520mgPotassium: 410mgFiber: 7gSugar: 3gVitamin A: 10IUVitamin C: 20mgCalcium: 8mgIron: 15mg