Low-calorie spicy crab pasta

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 440, total fat 8 G., saturated fats G., proteins 27 G., carbohydrates 59 G., fiber G., cholesterol mg, sodium mg, sugar G.

"I created this recipe while training for a marathon. Crab meat is high in protein but low in fat, so it's a great balance of carbs."

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g spaghetti
450 g white crab meat, sort through
2 tbsp. l. canola oil
2 chili peppers, finely chopped
2 cloves garlic, minced
1 cup dry white wine
2 tbsp chopped fresh parsley
1 tbsp chopped fresh dill
1 tbsp chopped fresh mint
2 tbsp grated lemon zest
Olive oil for drizzling

Ingredient Substitution Suggestions

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Recipes with similar ingredients: spaghetti pasta, crab meat, chili pepper, white wine, lemon zest, garlic, dill, parsley, mint

Cooking the dish according to the recipe:

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 cup of the cooking water and discard the rest.
Meanwhile, heat canola oil in a deep saucepan over medium heat. Add the chili peppers and garlic and cook for about 3 minutes, until softened and the garlic is lightly browned.

Pour in the wine and cook for about 5 minutes, until the wine has reduced by half. Add the crab meat and cook for 1 minute.

Add the spaghetti and a little cooking water to the saucepan and cook for another minute. Stir in the parsley, dill, mint, and lemon zest. Drizzle the pasta with olive oil and season with salt and pepper.

Categories:

recipe / Calorie content of prepared meals / Main courses / Pasta / Bobby Flay

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