Crab & lemon spaghetti with peas
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
-
Prep:7 mins
Cook:12 mins
- Serves 2
- Easy
Nutrition per serving
-
kcal 467
-
fat 11g
-
saturates 1g
-
carbs 59g
-
sugars 7g
-
fibre 15g
-
protein 26g
-
salt 0.5g
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 ½ juiced
- 100g fresh white and brown crabmeat (not dressed)
Tip
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!
Method
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.
