Crab and cherry tomato pasta with basil and lemon
- August 2008
- Serves 4
- Ready in 30 minutes
A simple pasta dish that’s ideal to make for friends and family midweek.
- Dairy-free recipes
- 400g papardelle
- 2 tbsp olive oil
- 300g cherry tomatoes
- 2 x 170g cans white crab meat, drained
- The zest of 1 lemon
- 1 tbsp lemon juice
- A bunch of fresh basil
- Cook the pasta according to the pack instructions, then drain.
- Heat the olive oil in a frying pan and stir-fry the tomatoes until softened.
- Add the white crab meat, the lemon zest, lemon juice and fresh basil. Season and stir into the pasta.
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