Crab & lemon spaghetti with peas

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

  • Prep:7 mins
    Cook:12 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 467
  • fat 11g
  • saturates 1g
  • carbs 59g
  • sugars 7g
  • fibre 15g
  • protein 26g
  • salt 0.5g


  • 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 ½ juiced
  • 100g fresh white and brown crabmeat (not dressed)


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  1. 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.

  2. 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.

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