350g/12oz gluten free spaghetti or linguine
600g/1lb 5oz zucchini, cut into ribbons using a vegetable peeler
2 tbsp olive oil
1 tsp garlic infused oil
2 x 240g tins crab meat, drained
½ unwaxed lemon, finely grated zest and juice
2 tbsp dried dill
salt and freshly ground black pepper
4 tbsp freshly grated Parmesan, to serve
Serves - 4
Bring a large pan of salted water to the boil. Cook the gluten free pasta for 8 minutes, or until al dente.
Place the zucchini in a steamer or colander and sit above the pan of pasta. Cover and steam for 1–2 minutes, or until tender.
Drain the gluten free pasta, retaining a little of the cooking water, and tip into a large bowl.
Pour the oil into the gluten free pasta pan over a low heat.
Add the garlic infused oil and cook briefly, to flavour the oil. Pour the oil over the GF pasta.
Toss the gluten free pasta with the crab, lemon zest and juice, dill and zucchini.
Serve topping each portion with 1 tablespoon Parmesan and a grind of pepper.
Recipe adapted from: Good Food