Crab & Meyer Lemon 'Pasta'

By á-114869

{Paleo, AIP, Gluten free, whole 30}

Ingredients

• 1/2 T olive oil
• 100 grams/ 3.5 ounces lardons (uncured pork belly cubes) or pancetta cubes
• 1 medium zucchini - chopped into bite sized pieces
• 2 garlic cloves - finely minced
• 1 t sea salt
• 2 Meyer lemons - zested and then juiced (regular lemons work too - give a more lemony taste)
• 8 ounces/ 225 grams cooked crab meat (canned is ok)
• 2 medium sized parsnips - spiralized
• 1/2 cup water
• 1/4 cup parsley - finely chopped

Preparation

Step 1

- prep your ingredients - chop zucchini, garlic & parsley - spiralize parsnips - zest & juice lemons
- cook lardons or pancetta in olive oil over a medium heat in a large skillet
- once lardons/ pancetta are cooked - add zucchini, lemon zest, garlic and salt
- allow zucchini and garlic to cook for about 3 minutes while stirring (to prevent garlic from burning)
- add crab meat and stir to combine
- add spiralized parsnips, water and the juice of the lemons
- simmer on low until water mostly cooks out and parsnips are 'al dente'
(add more water if needed to get noodles to your desired doneness)
- add chopped parsley and toss to combine all the flavors.
- serve with a simple green salad for a quick and easy dinner