Crab and Lemon Dilly Pasta
Using whole-wheat pasta is a great way to boost daily fibre.
Perfectly Balance Your Plate
Serve with steamed in-season veggies.
1 lb (450 g) pasta
2 tbsp olive oil
1 small red bell pepper, diced
1 small onion, diced
2 garlic cloves, crushed
1 tbsp fresh lemon zest
2 tbsp lemon juice
2 tspLemon Dilly Dip Mix
2 cans (4 oz/120 g) crab meat, drained
Sea Salt (Grinder), to taste
Black Pepper (Grinder), to taste
- In Multipurpose Pot, cook pasta according to package directions. Drain and reserve 1 cup of cooking liquid.
- While pasta is cooking, heat oil in a frying pan. Cook pepper, onion and garlic over medium heat for 3 minutes. Add lemon zest, lemon juice, Lemon Dilly Dip Mix and crab. Cook only until crab is heated through.
- Season to taste with Salt and Pepper. Add reserved pasta water for additional moisture. Toss with hot pasta and serve.
Per serving: Calories 550, Fat 9 g (Saturated 1.5 g, Trans 0 g), Cholesterol 45 mg, Sodium 300 mg, Carbohydrate 89 g (Fibre 4 g, Sugars 6 g), Protein 29 g.
Substitute crab with thinly sliced, cooked chicken breast.