Ingredients for Crab And Zucchini Linguine
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How to Make Crab And Zucchini Linguine
- Gently pick through the 200g of crab meat to remove any shell fragments.
- Finely shred the two medium zucchinis. Alternatively, coarsely grate or use a mandolin slicer.
- Heat 2 tablespoons of olive oil in a wide pan over medium-high heat. Add the shredded zucchini and cook for 2-3 minutes, until softened but not browned.
- Add the 2 minced garlic cloves and 1-2 finely chopped red chillies (adjust to taste). Cook for another 2 minutes.
- Season generously with salt and freshly ground black pepper. Gently fold in the crab meat.
- Meanwhile, cook the 250g linguine in a large pot of salted boiling water for 2 minutes, or according to package directions.
- Lightly drain the linguine, reserving a little pasta water if needed. Add the linguine to the pan with the crab and zucchini mixture. Toss to combine.
- Stir in 2 tablespoons of chopped fresh parsley and 1 tablespoon of lemon juice. Serve immediately with lemon wedges.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
19g
Fat
10g
Carbs
4g
