- 0:15 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
This low-fat crab linguine is tasty, fresh and fabulous – plus it can be on the table in only 30 minutes!
Ingredients
- 375g linguine
- 1 tablespoon olive oil
- 3 garlic cloves, crushed
- 1 long red chilli, thinly sliced
- 227g tub fresh crab meat (see note)
- 1/2 cup Philadelphia 30% less fat cream for cooking
- 1/4 cup lemon juice
- 1/3 cup finely chopped fresh basil leaves
- 1/3 cup finely chopped fresh flat-leaf parsley leaves
- Lemon wedges, to serve
Method
- Step 1Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain, reserving 1/2 cup cooking liquid.
- Step 2Heat oil in a large saucepan over high heat. Add garlic and chilli. Cook, stirring, for 1 minute or until fragrant. Add crab, cooking liquid and cream. Cook for 1 to 2 minutes or until heated through. Add pasta, lemon juice, basil and parsley. Season. Toss to coat. Serve with lemon.
- Low sodium
- Low sugar
Nutrition
2040 kj
Energy
12g
Fat Total
5g
Saturated Fat
4g
Fibre
21g
Protein
61mg
Cholesterol
278.91mg
Sodium
3g
Carbs (sugar)
72g
Carbs (total)
All nutrition values are per serve
Notes
Fresh crab meat is available in the seafood section of supermarkets and seafood retailers. If unavailable use 16 fresh or frozen peeled green king prawns, halved lengthways.
Prepare in advance: Made Crab, lemon and herb linguine to the end of step 1. Cool completely. Store pasta in a snap-lock bag in the fridge for up to 3 days or freeze for up to 2 months. (Remember to add 1/2 cup boiling water with cream in step 2).
- Author: Liz Macri
- Image credit: Craig Wall & Andrew Young
- Publication: Super Food Ideas
