Not only is this Crab Spaghetti really healthy, but it is so easy and quick to cook too, making it the perfect week night meal that can be ready in 15 minutes.
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Servings: 2 people
- 140 g gluten free spaghetti
- 6 shallots diced
- 3 garlic cloves crushed
- 170 white crab meat
- 1 lemon (juice and zest only)
- 250 ml white wine
- 70 g watercress
- 100 g cherry tomatoes
- 15 g fresh parsley finely chopped
- 1 pinch red chilli flakes (optional)
- 1 pinch sea salt and black pepper
- 0.5 tbsp olive oil
Add the spaghetti to a pan of boiling water and simmer for 12 minutes.
Add the oil to another pan and add the shallots and garlic and gently cook for 2 minutes. Add the wine and simmer for 3 minutes.
Drain the spaghetti and add to the shallots with all of the rest of the ingredients and cook for 3 minutes and serve.
Serving: 1portion | Calories: 488kcal | Carbohydrates: 76g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 810mg | Potassium: 871mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1995IU | Vitamin C: 78.4mg | Calcium: 158mg | Iron: 3.7mg