Crab & lemon spaghetti with peas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- 150g wholemeal spaghetti
- 1 tbsp rapeseed oil
- 2 leeks(220g), cut into lengths then long thin strips
- 1 red chillideseeded and finely chopped
- 1 garlic clovefinely grated
- 160g frozen peas
- 1 lemonzested and 1/2 juiced
- 100g fresh white and brown crabmeat(not dressed)
Nutrition: per serving
- kcal467low
- fat11glow
- saturates1g
- carbs59g
- sugars7g
- fibre15g
- protein26g
- salt0.5g
Method
step 1
Cook the spaghetti for 12 mins, or following pack instructions, until al dente. Meanwhile, heat the oil in a large frying pan, add the leeks and chilli and cook for 5 mins. Stir in the garlic, peas, lemon zest and juice, then cook for a few mins.
step 2
Drain the pasta, then add to the pan with ¼ mug of pasta water and the crab, then toss everything together until well coated. Spoon into shallow bowls and serve.
