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Crab & lemon spaghetti with peas

A bowl of spaghetti with crab and peas

Crab & lemon spaghetti with peas

Name: Crab & lemon spaghetti with peas
Prep time: 7 min
Cook time: 12 min
Total time: 19 min
Yield: 2
Ingredients: 150g wholemeal spaghetti; 1 tbsp rapeseed oil; 2 leeks (220g), cut into lengths then long thin strips; 1 red chilli deseeded and finely chopped; 1 garlic clove finely grated; 160g frozen peas; 1 lemon zested and 1/2 juiced; 100g fresh white and brown crabmeat (not dressed)

Sara Buenfeld

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Serves 2

Easy

Prep: 7 mins

Cook: 12 mins

A star rating of 3.1 out of 5.11 ratingsRate

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Enjoy this fresh-tasting lunch option, on the table in 20 minutes. It's low in calories but provides folate, fibre, vitamin C and iron

Healthy

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Ingredients

Nutrition

Units:

MetricUS

150g wholemeal spaghetti
1 tbsp rapeseed oil
2 leeks

(220g), cut into lengths then long thin strips
1 red chilli

deseeded and finely chopped
1 garlic clove

finely grated
160g frozen peas
1 lemon

zested and 1/2 juiced
100g fresh white and brown crabmeat

(not dressed)

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Nutrition: per serving

kcal467

low
fat11g

low
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.

RECIPE TIPS

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Recipe from Good Food magazine, May 2019

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A star rating of 3.1 out of 5.11 ratings

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