Lemony Angel Hair Pasta with Crab

Sweet delicate crab shines in this simple but delectable dish with zesty lemon, fresh parsley and a touch of chile!

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Gibson & Smith

Nutritional Bonus: Lemon is the star of this dish – it boosts flavor and is a great source of vitamin C, which supports the immune system, as well as flavonoids, which are plant-based compounds that protect the body’s cells from harmful free radical damage.

Cook Time
30 min
30 min


  • 1 tbsp olive oil
  • 2 red bell peppers, seeded and cut into thin strips
  • 1/8 tsp sea salt
  • 8 oz cooked crab meat, picked over for shells
  • 1/2 cup chopped fresh flat-leaf parsley, divided
  • 1/2 tsp red pepper flakes
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 8 oz whole-wheat angel hair pasta


  1. In a large nonstick skillet on medium-high, heat oil. Add bell peppers and salt and saute until tender and lightly browned, about 8 minutes. Reduce heat to low and add crab, 6 tbsp parsley, pepper flakes, lemon zest and juice. Cook, stirring frequently, until heated through, 1 to 2 minutes.
  2. Meanwhile, cook pasta al dente according to package directions. Before draining pasta, ladle about 1 cup cooking water into a heat-proof cup and set aside. Drain pasta and return to pot, off the heat.
  3. To pasta pot, add crab mixture and 1/4 cup reserved pasta water; stir to combine. Add more water as needed to moisten to desired consistency. Divide among serving bowls and sprinkle with remaining 2 tbsp parsley.

Nutrition Information

  • Serving Size 1 1/2 cups pasta with crab
  • Calories 294
  • Carbohydrate Content 46 g
  • Cholesterol Content 55 mg
  • Fat Content 5 g
  • Fiber Content 6 g
  • Protein Content 19 g
  • Saturated Fat Content 1 g
  • Sodium Content 296 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g