Crab, Pea and Ricotta Spaghetti Crab, Pea and Ricotta Spaghetti

Crab, Pea and Ricotta Spaghetti | Food styling by Christopher St. Onge | Prop styling by Madeleine Johari Image by: Ronald Tsang

Mild ricotta cheese, lemon, nutmeg and piquant chilies make a zesty, creamy sauce for seafood pasta.

  • Prep time 15 minutes
  • Total time 25 minutes



In large saucepan of boiling salted water, cook pasta according to package instructions, adding peas during last 2 minutes of cooking. Reserving 1 cup ofthe cooking liquid, drain. Return pasta mixture to pan over medium-low heat.

Stir in ricotta, tarragon, oil, butter, lemon zest, lemon juice, Thai pepper, salt, pepper, nutmeg and enough of the reserved cooking liquid to loosen sauce; fold in crabmeat. Stir in up to 1 tbsp more tarragon and half Thai pepper, seeded and minced, if you wish. Cook until warmed through, about 3 minutes.

Tip from The Test Kitchen: Tossing this dish with some of the pasta cooking liquid helps distribute the sauce and adds creaminess without using extra oil. Substitute whole wheat pasta for regular, if you prefer.

Makes 4 to 6 servings.

Nutritional facts Per each of 6 servings: about

  • Fibre 3 g
  • Sodium 768 mg
  • Sugars 2 g
  • Protein 26 g
  • Calories 457
  • Total fat 16 g
  • Potassium 348 mg
  • Cholesterol 69 mg
  • Saturated fat 7 g
  • Total carbohydrate 52 g


  • Iron 19
  • Folate 82
  • Calcium 12
  • Vitamin A 14
  • Vitamin C 10
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Lunch & Dinner

Crab, Pea and Ricotta Spaghetti