Green Bean Spaghetti with Crab

Posted By Kerri

Initially, this was going to be just green beans, taking the place of the spaghetti, for a healthy, mid-week meal. I was far too hungry for just a little bit of fish and some vegetables today though so added some spaghetti in at the last minute. As a light lunch or starter it would have been fine without the pasta but it definitely needed the extra carbs to turn it into a proper meal.

Essentially, it’s just crab spaghetti with some beans and peas added to it but the long strands of runner beans were fun to twirl onto the fork with the spaghetti and it was a good way to eat some tasty, summer vegetables without the pasta being the main event.

Sadly, rather than tame my pasta craving, I seem to have stoked it even more so you can expect a reverse of this in the next few days: bowls stuffed full of pasta, plenty of rich sauce and just a few token vegetables for a nod to summer.

Jul 12th, 2010

3 Comments to 'Green Bean Spaghetti with Crab'

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  1. ooo this looks good…did you use fresh crab or is crab from tin okay too?! xxx

  2. Kerri said,

    Thanks, CC. We used fresh crab this time but have used tinned in the past and it’s fine. There are so many other flavours in this dish that there’s an argument to say that it’s a waste of fresh crab meat.

  3. I like the visual twist from the green spaghetti – good to see another crab dish making it on here!
    .-= gourmet chick´s last blog ..Bordeaux Fete Le Vin Gourmet Chick in France =-.

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