Smart crab linguine
■ Serves 1 ■ Prep 3 mins ■ Cook 10 mins
100g linguine
1 tbsp olive oil
2 garlic cloves, finely sliced
2 tbsp low-fat crème fraîche
100g white crabmeat, or 100g drained from a can
handful rocket, chopped, plus extra leaves to serve
½ lemon, zested
1 tbsp toasted pine nuts
Cook the linguine following pack instructions. Drain, reserving some of the water. Meanwhile, heat the oil in a pan. Add the garlic and cook until softened, but not brown. Stir in the crème fraîche, crabmeat, rocket and lemon zest, and gently heat through. Tip in the cooked pasta and some of the reserved water to help loosen the sauce enough to coat the pasta. Season and give everything a stir. To serve, sprinkle over the pine nuts and scatter over some rocket leaves.
