Zesty Lemon Crab Pasta with Asparagus
Dairy-Free, Low-Carb · Main Course
30 min
Cook time
4
Servings
420
Calories
6
Steps
- Prep Ingredients: Begin by gathering all the ingredients. Wash the asparagus and cut into 1-inch pieces, discarding the tough ends.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the whole wheat spaghetti and cook until al dente, about 8 minutes. Drain and set aside, reserving half a cup of the pasta water.
- Sauté Vegetables: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and asparagus pieces, sautéing for about 3-4 minutes until just tender.
- Add Crab: Increase the heat to medium-high and add the crab meat to the skillet, stirring gently to combine without breaking the crab meat too much. Cook for 2 minutes.
- Combine Pasta: Add the cooked pasta to the skillet along with the zest and juice of one lemon, chopped parsley, and a pinch of crushed red pepper. Toss to combine all ingredients, adding a bit of reserved pasta water to achieve a light sauce consistency.
- Season and Serve: Season with salt and pepper to taste. Serve immediately, garnished with additional parsley and lemon wedges on the side.
Recipes are for general inspiration and may not fit every dietary need. Consult a professional for medical or allergy-related guidance.
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