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Sarah J
Spaghetti with lemon and crab
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Ingredients
Directions
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Cook the spaghetti al dente.
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Heat 3 tablespoons of butter in a large frying pan and fry the onion glassy.
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Add the red pepper and the crabmeat and cook until the butter is light brown.
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Add the lemon zest and juice.
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Add the spaghetti and mix well through the sauce.
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Meanwhile, melt the rest of the butter in another pan and fry the bread crumb golden brown.
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Sprinkle the spaghetti with the bread crumbs and the basil.
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90 minMain dishmedium-sized onion, celery, winter carrot, mild olive oil, garlic, fresh Italian herbs, South Africa smooth red house wine, tap water, canned, The Vegetarian Butcher has been hacked loose, wheat flour, almond drink unsweetened, noble yeast flakes, ground nutmeg, lasagne, vine tomato,vegan lasagne bolognese -
20 minLunchchicken bouillon, chicken broth from tablet, zucchini, pod, green asparagus, frozen pea, deep-frozen garden beans, fresh spinach, green pesto, lemon, shell paste, basmati rice, ciabatta Bread, baguette, olive oil, Parmesan cheese,green summer soup -
15 minMain dishmushrooms, fresh parsley, traditional olive oil, sliced onions, chicken breast cubes, Hollandaise sauce, White wine, multigrain baguette,fast coq au vin
Nutrition
490Calories
Fat23% DV15g
Protein48% DV24g
Carbs21% DV62g
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