Crab and courgette pasta
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.
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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
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Method
- 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.
- 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.
- 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
Nutrition
- 271kcals Calories
- 10g (1.9g saturated) Fat
- 16g Protein
- 26g (2.9g sugars) Carbs
- 4g Fibre
- 0.5g Salt
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