Crab & Meyer Lemon 'Pasta'

{Paleo, AIP, Gluten free, whole 30}

PREP TIME

15

minutes

TOTAL TIME

20

minutes

SERVINGS

2

servings

PREP TIME

15

minutes

TOTAL TIME

20

minutes

SERVINGS

2

servings

Ingredients

  • 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

Directions

- 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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