1 tablespoon olive oil
2 garlic cloves, finely chopped
2 red capsicums, thinly sliced
2 long red chillies, seeds removed, roughly chopped
300g cooked fresh crabmeat (see note)
2 tablespoons lemon juice, or to taste
1/2 cup roughly chopped flat-leaf parsley leaves
Step 1Cook pasta in a large pan of boiling salted water according to packet instructions. Drain, reserving 1/4 cup (60ml) water.
Step 2Meanwhile, heat oil in a large, deep frypan over medium-low heat. Add garlic and capsicum and stir for 2-3 minutes until softened. Stir in chilli, crab and juice, and season. Add pasta, reserved water and parsley, then toss well. Serve immediately.
- Diabetes friendly
- Low fat
- Low kilojoule
- Low sugar
All nutrition values are per serve
Fresh crabmeat is from fishmongers, or use canned crab, tuna or salmon.
- Author: Kate Tait
- Image credit: Steve Brown
- Publication: Taste.com.au