Quick enough for weeknights, this dish also makes for easy entertaining. If frozen crabmeat is unavailable, use 2 cans (4.23 oz/120 g each) chunk crabmeat, drained.
- Portion size 4 servings
- Credits : Canadian Living Special Issue: Pasta by the Season 2004
In large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and return to pot, reserving 1 cup (250 mL) of the cooking water.
Meanwhile, in large skillet or shallow saucepan, heat oil over medium heat; cook red pepper, shallot and garlic, stirring occasionally, until vegetables are softened, about 3 minutes.
Add lemon rind and juice, dill, crabmeat, salt and pepper; cook until crabmeat is hot, about 3 minutes.
Add crabmeat mixture to drained pasta; toss to coat. If desired, add enough of the reserved cooking water to moisten.
Nutritional facts per serving: about
- Sodium 711 mg
- Protein 23 g
- Calories 443.0
- Total fat 9 g
- Cholesterol 35 mg
- Saturated fat 1 g
- Total carbohydrate 66 g
- Iron 25.0
- Folate 65.0
- Calcium 4.0
- Vitamin A 8.0
- Vitamin C 55.0