Crab and courgette pasta

Crab and courgette pasta
  • Serves icon Serves 2
  • Time icon Hands-on time 20 min

Grating courgettes into pasta allows them to retain their fresh flavour while melting into a sauce, providing a perfect partner for indulgent crab. This speedy, dairy-free dinner is ultimate summer evening cooking.

Make the most of courgette season with more easy courgette recipes.

Nutrition: per serving

Calories
271kcals
Fat
10g (1.9g saturated)
Protein
16g
Carbohydrates
26g (2.9g sugars)
Fibre
4g
Salt
0.5g
Calories
271kcals
Fat
10g (1.9g saturated)
Protein
16g
Carbohydrates
26g (2.9g sugars)
Fibre
4g
Salt
0.5g

Ingredients

  • 1 large courgette
  • 150g tagliatelle
  • 1 tbsp extra-virgin olive oil
  • 1 red chilli, finely chopped (and deseeded if you want less heat)
  • 1 garlic clove, finely chopped
  • 100g white and brown crabmeat
  • Juice ½-1 lemon, to taste

Method

  1. Coarsely grate the courgette, then tip into a colander. Sprinkle with fine salt and sit over a sink or bowl. Leave to drain for about 10 minutes.
  2. Meanwhile, bring a large pan of salted water to the boil and cook the tagliatelle according to pack instructions until al dente. Drain, reserving a mugful of the cooking water.
  3. Return the empty pasta pan to a medium heat, add the oil, chilli and garlic, then cook gently for a minute or two until fragrant. Stir in the crab and courgette to warm through. After a minute or so, add the tagliatelle along with a good glug of the cooking water and stir well to coat the pasta in the crab sauce. Squeeze over some lemon juice to serve

Recipe By

Emily Gussin

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