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🍝 Crab Pasta with Zucchini and Lime

712 kcal · 30 min · 4 servings

Ingredients

• 500 g Linguine
• Salt
• 300 g Cherry tomatoes
• 1 small Zucchini
• 2 Garlic cloves
• 1 unpeeled Lime
• 1 Handful flat-leaf Parsley
• 200 g cooked Crab meat (real, alternatively Crayfish tails)
• 2 tbsp Butter
• 4 tbsp Olive oil
• Pepper (from the mill)
• 50 g freshly grated Pecorino

Instructions

1. 1. Bring a large pot of salted water to a boil.
2. 2. Add the pasta to the boiling water.
3. 3. Cook the pasta until it is al dente (firm to the bite).
4. 4. Drain the pasta.
5. 5. Let the pasta drip dry well.
6. 6. Wash the cherry tomatoes under running water.
7. 7. Halve the cherry tomatoes.
8. 8. Wash the zucchini.
9. 9. Trim the ends of the zucchini.
10. 10. Dice the zucchini into fine cubes.
11. 11. Peel the garlic clove.
12. 12. Finely chop the garlic.
13. 13. Wash the lime under hot water.
14. 14. Dry the lime.
15. 15. Peel the green zest of the lime into thin strips using a vegetable peeler.
16. 16. Squeeze the juice from the lime.
17. 17. Wash the parsley.
18. 18. Shake the parsley dry.
19. 19. Finely chop the parsley leaves.
20. 20. Pull the crab meat into small pieces.
21. 21. Heat butter and olive oil in a large pan.
22. 22. Fry the zucchini cubes and garlic in the pan.
23. 23. Fry the ingredients for 2 to 3 minutes.
24. 24. Shake the pan occasionally.
25. 25. Add the halved tomatoes to the pan.
26. 26. Add the lime zest to the pan.
27. 27. Add the chopped parsley to the pan.
28. 28. Add the crab meat to the pan.
29. 29. Heat the mixture while shaking occasionally.
30. 30. Add the drained pasta to the pan.
31. 31. Mix the pasta well with the pan mixture.
32. 32. Season the pasta with salt.
33. 33. Season the pasta with pepper.
34. 34. Add the lime juice.
35. 35. Serve the pasta in deep plates.
36. 36. Sprinkle the pasta with the cheese.

Nutrition per serving

• kcal: 712
• Protein: 31 g · Fett/Fat: 23 g · Carbs: 93 g