Gluten-Free Heaven Australia - October 2017

Crab, chilli & rocket pasta

By Lucinda Bruce-Gardyne (www.geniusglutenfree.com) GF SF DF EF

Serves 4 | Prep 15 mins | Cook 15 mins | Calories 513 (per serving)

400g (14oz) dried gluten-free fusilli
or penne pasta

5 tbsp extra-virgin olive oil

3 garlic cloves, peeled, finely chopped

1 long red chilli, deseeded, finely chopped

250g (9oz) cooked white crab meat

grated zest and juice of 1 lemon

2 large handfuls of rocket leaves

a large pinch of salt and freshly ground black pepper

4 lemon wedges, to garnish

1 Cook the pasta in salted boiling water as per the pack

instructions or until tender. Drain, then stir in 1 tbsp olive

oil and cover while you prepare the crab sauce.

2 Heat the olive oil in a medium-sized pan over a medium

heat. Add the garlic and chilli and gently fry for 30 seconds,

then stir in the crab meat, lemon zest and juice and rocket.

Season with salt and pepper and gently heat through for

1-2 minutes.

3 Pour the sauce into the pasta and stir well. Serve

immediately with more olive oil for drizzling and lemon

wedges to garnish.

Total fat Saturated Salt Sugar Protein

21.1g 3.1g 0.4g 0.7g 24.6g

Recipe taken from

The Genius Gluten-

Free Cookbook by

Lucinda Bruce-

Gardyne