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Crayfish and spinach pasta

If you want a simple, delicious, 10 minute dish for lunch or supper, this Crayfish and spinach pasta is worth a try. I used super-healthy, high-protein Edamame and Mung bean Fettuccine but any other type of pasta can be used, including gluten-free versions.
Print Recipe
Prep Time 2 minutes
Cook Time 8 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g pasta of your choice
  • 2 cloves of garlic thinly sliced
  • Few pinches of dried chilli flakes optional
  • 100 g ready to eat crayfish tails
  • 4 large handfuls of spinach about 150g
  • 1 buffalo mozzarella torn into small pieces
  • Zest & juice of ½ lemon

Method
 

  1. Cook the pasta according to the instructions on the packet.
  2. Meanwhile, heat a spoonful of oil in a frying pan and cook the garlic and chilli (if used) for a minute.
  3. Rinse the spinach and add to the garlic. Squeeze some lemon juice over it, then turn the heat down and let the spinach steam for a couple of minutes. Stir in the crayfish.
  4. Drain the pasta and stir in the spinach together with the lemon zest and mozzarella. Put the lid on, turn off the heat and let it steam for a couple of minutes to allow the cheese to melt.
  5. Season with salt & pepper just before serving.