Healthy Pasta with Spicy Crab
Description
Crab is high in protein but low in fat, so it's a great balance to the carbs
Ingredients
- 1 spaghetti Regina
- Kosher salt
- 2 tablespoons canola oil
- 2 Fresno chile peppers, finely chopped
- 2 garlic, minced
- 1 jumbo lump crabmeat, picked over
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped fresh mint
- 2 teaspoons finely grated lemon zest
- Extra-virgin olive oil, for drizzling
- Freshly ground pepper
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs until al dente. Reserve 1 cup cooking water, then drain the pasta
- Meanwhile, heat the canola oil in a large high-sided saute pan over medium heat. Add the chiles and garlic and cook until soft and the garlic is pale golden brown, about 3 minutes and cook until reduced by half, about 5 minutes. Add the crab and cook until just heated through, about 1 minute.
- Add the pasta and some of the cooking water to the pan and cook for another minute. Stir in the parsley, dill, mint and lemon zest. Drizzle with olive oil and season with salt and pepper.