- 150g wholemeal spaghetti
- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 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 ½ juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 100g fresh white and brown crabmeat (not dressed)
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.
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.
Sign up to our Healthy Diet PlanThis recipe is part of our free Healthy Diet Plan. Sign up today and we’ll send you seven days of triple-tested, nutritionally-optimised recipes, plus expert tips to help you look and feel your very best!