CookingBauer XcelLove

Crab and broccoli tagliatelle with lemon and basil

CookingBauer XcelLove
Crab and broccoli tagliatelle with lemon and basil
Crab-Tagliateli-1mb.jpg

Method

  1. Bring a saucepan of salted water to the boil and cook the tagliatelle until al dente.
  2. Meanwhile, heat 2 tbsp of extra virgin olive oil in a frying pan over a medium heat. Cut the broccoli into small pieces, about 1-2cm long.
  3. Add to the pan, along with the garlic, and fry until the broccoli is becoming tender, and colouring slightly on the tips. 
  4. Increase the heat and add the diced tomatoes to the pan. Fry for just a minute or so before adding the crab meat, lemon zest and lemon juice.
  5. Toss gently until the crab is heated through. Season with salt and freshly ground black pepper before mixing into the tagliatelle, basil and the remaining 1 tbsp olive oil. Serve straight away.

Recipe from Tendersteam Broccoli.

There's more recipes  in every issue of Yours magazine, out every fortnight on a Tuesday.

 

Tip

Makes a fantastic midweek meal because it actually takes no time at all to put together

Ingredients

200-300g tagliatelle
3 tbsp extra virgin olive oil
200g broccoli
2 cloves of garlic, finely sliced
3 ripe tomatoes, quartered, de-seeded and diced
100g white crab meat, fresh or frozen
Grated zest and juice of ½ lemon
1 small bunch of basil leaves, finely sliced

Notes

Time: 10 minutes
Serves: 2 as a main course or 4 as a starter
Nutrition: n/a