Nutrition balance score
Great
Glycemic Index
55
Low
Glycemic Load
36
High
Nutrition per serving
Calories467.6 kcal (23%)
Total Fat11.5 g (16%)
Carbs65.5 g (25%)
Sugars9.2 g (10%)
Protein25.9 g (52%)
Sodium718.3 mg (36%)
Fiber6.9 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Put a large non-stick frying pan on a medium-low heat. Trim the fennel, pick and reserve any leafy tops, then halve the bulb and finely slice it. Place in the pan with 1 tablespoon of olive oil and cook with the lid on for 5 minutes. Meanwhile, cook the pasta in a pan of boiling salted water according to the package instructions, then drain, reserving a cupful of cooking water.
Step 2
Seed and finely slice the chili, stir into the fennel pan, and cook uncovered until soft and sticky, stirring occasionally. Halve the tomatoes and toss into the pan for 2 minutes, followed by the crabmeat and, 1 minute later, the drained pasta. Loosen with a splash of reserved cooking water, if needed, then season to perfection with sea salt and black pepper, sprinkle over any reserved fennel tops, and drizzle with 1 teaspoon of extra virgin olive oil.
Notes
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