Wednesday, August 14, 2013

Crab and Lemon Spaghetti with Zucchini

In one of my favorite cookbooks, there is a recipe for a simple crab and lemon pasta dish that absolutely looked divine. I couldn't wait to try it, but I wanted to add a vegetable to it, just because I love vegetables. I thought about it for days which vegetable I wanted to add.

None of them seemed right, until I came across zucchini. The zucchini, sauteed in garlic olive oil, was a perfect accompaniment to the crab. The lemon zest and juice created a nice tang that melded perfectly with the rest of the dish. I've made this dish twice now and I can't get enough of it!

Crab and Lemon Spaghetti with Zucchini

½ lb crabmeat
Juice and zest of half a lemon
½ lb spaghetti
Olive oil
Salt and pepper
2 cloves garlic, minced
2 zucchini, diced
Pecorino Romano

1.      Cook spaghetti according to package directions.
2.      Meanwhile, heat 1 tbsp olive oil in a sauté pan over medium heat. Add garlic and sauté until fragrant and beginning to brown. Add in zucchini, season with salt and pepper and cook for 5-7 minutes until soft.
3.      Add pasta to zucchini, and stir. Drizzle with lemon juice, olive oil and lemon zest. Stir in crab meat.
4.      Serve with shaved pecorino romano.


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