Crab Pasta With Prosecco And Meyer Lemon Sauce Recipes

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CRAB & MEYER LEMON 'PASTA' RECIPE - (4/5)



Crab & Meyer Lemon 'Pasta' Recipe - (4/5) image

Provided by á-114869

Number Of Ingredients 10

1/2 T olive oil
100 grams/ 3.5 ounces lardons (uncured pork belly cubes) or pancetta cubes
1 medium zucchini - chopped into bite sized pieces
2 garlic cloves - finely minced
1 t sea salt
2 Meyer lemons - zested and then juiced (regular lemons work too - give a more lemony taste)
8 ounces/ 225 grams cooked crab meat (canned is ok)
2 medium sized parsnips - spiralized
1/2 cup water
1/4 cup parsley - finely chopped

Steps:

  • - prep your ingredients - chop zucchini, garlic & parsley - spiralize parsnips - zest & juice lemons - cook lardons or pancetta in olive oil over a medium heat in a large skillet - once lardons/ pancetta are cooked - add zucchini, lemon zest, garlic and salt - allow zucchini and garlic to cook for about 3 minutes while stirring (to prevent garlic from burning) - add crab meat and stir to combine - add spiralized parsnips, water and the juice of the lemons - simmer on low until water mostly cooks out and parsnips are 'al dente' (add more water if needed to get noodles to your desired doneness) - add chopped parsley and toss to combine all the flavors. - serve with a simple green salad for a quick and easy dinner

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