Crab and courgette pasta

Name: Crab and courgette pasta
Prep time: 20 min
Total time: 20 min
Yield: Serves 2
Cuisine: Italian recipes
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

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 6 Jul 23
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 2
Hands-on time 20 min

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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

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

Recipe from August 2023 Issue

Nutrition

Nutrition: per serving

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

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