Crab & lemon spaghetti with peas

2 of 5-a-day fibre folate healthy diet plan healthy lunch iron pasta shellfish summer vitamin c

N/A

Source

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)

Method

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.