Spaghetti with crab, cherry tomatoes & basil
By Good Food
Punchy fresh flavours in a good-for-you-dish are often what you need for a midweek boost. This pasta dish has it all
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Prep:10 mins
Cook:15 mins
- Serves 3
- Easy
Nutrition per serving
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kcal 349
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fat 6g
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saturates 1g
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carbs 52g
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sugars 5g
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fibre 3g
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protein 26g
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salt 1.36g
Ingredients
- 1 tbsp extra-virgin olive oil
- 2 garlic cloves, chopped
- pinch chilli flakes
- 200g cherry tomatoes, halved
- zest and juice 1 lemon
- 2 x 170g cans white crab meat, drained
- 200g spaghetti
- 1 tsp capers, drained and rinsed
- handful basil leaves, roughly chopped
Tip
Healthy benefitsLow in fat, canned crabmeat is a good source of protein and also supplies calcium, iron and zinc. Tomatoes are packed with vitamins A and C as well as protective lycopene, which this recipe makes the most of – cooking increases its potency and combining with oil improves absorption.
Method
In a large frying pan, heat the olive oil. Add the garlic and chilli flakes. Cook until just pale golden, then add the tomatoes. Cook 3 mins more on a high heat until the tomatoes start to break down a little. Add the lemon juice and cook for 1-2 mins. Remove from the heat and stir in the crab to warm through – not too much or it will break up.
Boil the pasta in a large pan of salted water following pack instructions then drain. Mix the pasta in the warm pot with the sauce, lemon zest and capers, and toss the basil through.
