Linguine with crab, tomatoes & fennel
This fresh pasta sauce means you can have plenty of flavour, and still eat low-fat meals
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 15 mins
Low-fat
- Heat 1 tbsp olive oil in pan and add the tomatoes. Sprinkle over the chilli and fennel seeds. Season and fry gently for 3-5 minutes until the tomatoes are soft but still hold their shape.
- Meanwhile, cook the pasta following packet instructions. Drain, reserving some of the cooking water. Tip back into the pan and stir in the crab meat and most of the parsley. Heat the crab through, adding enough cooking water to help it coat the pasta. Gently toss in the tomatoes and their juices. Taste and season again if needed before scattering over the remaining parsley.
PER SERVING
409 kcalories, protein 21.2g, carbohydrate 64.6g, fat 9.1 g, saturated fat 1.1g, fibre 4.8g, salt 0.71 g
Recipe from olive magazine, September 2010.
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http://www.bbcgoodfood.com/recipes/740661/
http://www.bbcgoodfood.com/recipes/740661/
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Ingredients
- olive oil
- 400g baby plum tomatoes , halved
- 1 red chilli , finely chopped
- 2 tsp fennel seeds , lightly crushed
- 150g linguine
- 100g white crabmeat
- large handful flat-leaf parsley , chopped
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 15 mins
Low-fat
Ingredients
- olive oil
- 400g baby plum tomatoes , halved
- 1 red chilli , finely chopped
- 2 tsp fennel seeds , lightly crushed
- 150g linguine
- 100g white crabmeat
- large handful flat-leaf parsley , chopped
PER SERVING
409 kcalories, protein 21.2g, carbohydrate 64.6g, fat 9.1 g, saturated fat 1.1g, fibre 4.8g, salt 0.71 g
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09 September 2010
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10 September 2010
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