Serve this quick and easy crab pasta for a complete week night meal.
Ingredients
- 350g linguine
- 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
Method
- 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
Nutrition
1750 kj
Energy
7g
Fat Total
1g
Saturated Fat
5g
Fibre
22g
Protein
59mg
Cholesterol
325.49mg
Sodium
2g
Carbs (sugar)
64g
Carbs (total)
All nutrition values are per serve
Notes
Fresh crabmeat is from fishmongers, or use canned crab, tuna or salmon.
- Author: Kate Tait
- Image credit: Steve Brown
- Publication: Taste.com.au
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