CRAB & LEMON SPAGHETTI WITH PEAS

Crab & lemon spaghetti with peas image

Enjoy this fresh-tasting lunch option, on the table in 20 minutes. It's low in calories but provides folate, fibre, vitamin C and iron

Provided by Sara Buenfeld

Time 19m

Number Of Ingredients 8

Ingredients

150g wholemeal spaghetti
1 tbsp rapeseed oil
2 leeks (220g), cut into lengths then long thin strips
1 red chilli , deseeded and finely chopped
1 garlic clove , finely grated
160g frozen peas
1 lemon , zested and 1/2 juiced
100g fresh white and brown crabmeat (not dressed)

Steps:

Cook the spaghetti for 12 mins, or following pack instructions, until al dente. Meanwhile, heat the oil in a large frying pan, add the leeks and chilli and cook for 5 mins. Stir in the garlic, peas, lemon zest and juice, then cook for a few mins.
Drain the pasta, then add to the pan with ¼ mug of pasta water and the crab, then toss everything together until well coated. Spoon into shallow bowls and serve.

Nutrition Facts : Calories 467 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 7 grams sugar, Fiber 15 grams fiber, Protein 26 grams protein, Sodium 0.5 milligram of sodium