Megan Markle inspired Courgette and Crab Pasta
I am sure you have heard of Prince Harry and Meghan Markle’s relationship and their upcoming wedding. Meghan is all over the news either about her fashion, background or lifestyle but what captured me was a caption on her food choices, on the Livestrong.com article. Reading through the article, I really liked the sound of the kale smoothie, Courgette (also know as Zucchini) pasta and the coconut and mushroom soup. I had the main ingredients for these recipes in the fridge and I was looking for some inspiration and Voila… like I meant to read that article about Meghan. So I decided to give my spin on pasta dish and make Courgette and Crab Pasta, as a show of support to the couple 😉
You don’t need to use crab, you can use prawn or chicken or you can keep it vegetarian and just use courgette.
Instructions on how to make Courgette and Crab pasta
First thing I do when I cook pasta is to get the water to boil, whilst the water is getting heated, I can concentrate on other thing.
In the mean time, I managed to grate the courgettes, dice the garlic and chillies and chop up some parsley. If you don’t like too much heat then one chilli should be enough.
Cooking Pasta, Al dente:
Once the water comes to a boil, turn the heat down to medium and add pasta (I used fusilli pasts), salt and little bit of olive oil, the olive oil will stop the pasta from sticking together. I find that, the pasta overcooks very quickly, when the heat is high.
I like my pasta Al dente; it’s never nice when it’s cooked too much and gooey. My colleges still tease me with how I complained (very politely, I must add) to the restaurant waitress about the pasta being overcooked at a high end Italian restaurant. Anyways, the instruction on the packed said to cook for 10 minutes, but I cooked it 1 minute less at a medium heat because I know I will add the cooked pasta back to the hot pan with other ingredients to mix them all together towards the end.
Once the pasta is cooked, drain it using a colander and run it straight under the cold tap to stop the pasta cooking further. Now, leave it to the side for later.
Cooking the Courgette and Crab for the pasta:
Heat a saucepan on a medium heat and melt oil and butter and once melted, add the garlic and chilli pieces and let it cook for about 2 minutes until the garlic is smelling gorgeous and its about to turn to brown in colour. I really like the taste of almost burned garlic, but you don’t have to take it this far.
Add grated courgettes, salt and pepper and stir fry for about 5 minutes. Courgettes are high in vitamin C and if you cook it too much, you will loose all the good vitamin, so 5 minutes is about enough to soften the vegetable, since they are grated.
Now add the crab meat and cooked pasta to the pan and cook for further 2 minutes. I used a tinned white crab meat; the reason I chose white meat over brown, was due its moist, flakey, sweet and more delicate flavour, which is a great match for this dish. The crab meat will break into even smaller pieces when you are mixing the ingredients together so try not to break them too much.
Now add the chopped parsley into the pan and grate some Parmesan cheese over it and mix all the ingredients together. Turn the heat off. You can serve the dish with a lemon to squeeze over it. I thought the lemon gave that additional depth to the flavour with that acidity kick.
This is some once arse crab and courgette pasts. Hope you will try this at home and give me some feedback.
Verdict from my daughter!
My daughter who complains about everything, as expected, complained about the crab meat in the dish. As soon as she tried the dish (after some convincing, of course) she finished the whole bowl off. That was a delightful surprise and it still shocks me to know how much heat she can handle if she really likes a dish.
Printable recipe available below:
Crab, Courgette and Chilli Pasta.
- 1 tin White crab meant drained
- 2 Courgette grated
- 2 Red Chilli diced
- 4 cloves Garlic chopped
- 30 g Parmesan cheese grated
- 1 tbsp Butter
- 1 tbsp Olive oil
- 150 g Wholemeal pasta
In a large pan of boiling water, add pasta and salt.
Turn the heat to medium and cook the pasta about 1 minute less than the instruction on the packaging.
Once the timer is up, drain the water using the colander and run the pasta under the cool water and set aside for later.
Heat the pan and add butter and oil to the pan.
Once melted turn the heat down to medium and add chopped garlic and diced red chillies.
Sauté the garlic and chilli for about 2 minutes.
Add the grated courgette to the pan, along with crabmeat and cook for about 5 minutes.
Add the cooked paste into the pan and turn the heat really low. For about a minute just to heat the pasta.
Turn the heat off and sprinkle some chopped parsley and grated Parmesan cheese to the dish and mix them together.
Serve with lemon wedge to squeeze over
Let me know your feedback and comments below. If you have tried this recipe at home, tag me @mamaflosdiary, on your instagram pictures. It will be great to see your version 🙂
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