CHILLI CRAB PASTA

Serves 4 Prep 10 mins

Cook 10 mins

Calorie-controlled cooking spray

1 garlic clove, finely sliced

250g cherry tomatoes, halved 150ml chicken stock, made with ½ a stock cube

100g medium-fat soft cheese 100g young leaf spinach

Salt and freshly ground black pepper

4 x 60g sheets of fresh lasagne 300g white crab meat

1 red chilli, deseeded and finely chopped, plus extra to serve Finely grated zest of ½ a lemon 100g ricotta

½tbsp chopped fresh chives

Mist a large non-stick frying pan with cooking spray and fry the garlic over a medium heat for 1 minute. Add the tomatoes and cook for a further 3-4 minutes, adding a little of the stock every minute or so. Once the tomatoes have started to break down, add the soft cheese and any remaining stock. Stir to create a smooth sauce. Add the spinach, cover the pan and leave to wilt. Once wilted, season to taste and keep warm.

Put the lasagne sheets in a large baking dish, cover with boiling water from the kettle and leave for 2 minutes. Meanwhile, combine the crab, chilli, lemon zest and ricotta in a bowl.

When you’re ready to serve, remove a sheet of lasagne from the water to a chopping board, and cut it into 3 strips. Place one strip in a warmed serving bowl and add a large tablespoonful of the crab mixture at one end, folding the pasta in a ribbon around it. Repeat with the other 2 pieces of pasta and another 2tbsp of crab. Spoon over a quarter of the tomato spinach sauce and scatter with chives and the extra chilli. Repeat with the remaining ingredients in another 3 bowls, then serve.