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Crab and zucchini spaghetti
Replace carb-heavy spaghetti with thinly-sliced zucchini for a fresh twist on a classic crab pasta that takes no time to prepare.
- 5 mins preparation
- Serves 1
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Ingredients
- 1 medium zucchini (120g)
- 85 g fresh crab meat
- 1 fresh long red chilli, chopped finely
- ¼ teaspoon finely grated lemon rind
- 1 tablespoon lemon juice
- 2 teaspoons extra virgin olive oil
- 1 celery stalk (150g), trimmed, sliced thinly diagonally
- ½ cup (20g) firmly packed trimmed watercress
Method
- 1Using a mandoline or V-slicer, thinly slice zucchini lengthways, then slice lengthways into long thin strips. Combine zucchini strips and remaining ingredients in a medium bowl; season to taste.
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