1 Tbsp extra virgin olive oil
2 large zucchini, sliced into rounds
½ red onion, cut into thin slivers
2 cloves garlic, finely chopped
250 g punnet grape tomatoes, quartered
125 g fresh linguine
170 g crabmeat, moisture squeezed out
zest and juice ½ lime
freshly ground black pepper
½ bunch basil, leaves picked
- Heat the oil in a medium non-stick frying pan over medium heat. Add zucchini, onion and garlic. Cook, stirring occasionally, for 5-6 minutes or until vegetables soften. Add the tomatoes and cook, stirring often, for 2 minutes.
- Meanwhile, cook pasta in a medium saucepan of boiling water, following pack instructions, or until al dente. Drain well and return to the pan.
- Add zucchini mixture, crab and lime zest and juice to pasta. Season with pepper. Toss and serve sprinkled with basil.