CRAB, PEA AND RICOTTA SPAGHETTI

Hands-on time: 15 minutes Total time: 25 minutes Makes: 4 to 6 servings

Mild ricotta cheese, lemon, nutmeg and piquant chilies make a zesty, creamy sauce for seafood pasta.

375 g spaghetti

1 cup fresh or frozen peas

1 cup smooth ricotta cheese

2 tbsp finely chopped fresh tarragon (approx)

2 tbsp olive oil

2 tbsp butter, softened

2 tsp grated lemon zest

1 tbsp lemon juice

half Thai bird’s-eye pepper, seeded and minced (approx)

½ tsp salt ¼ tsp pepper

pinch nutmeg

1½ cups shredded cooked crabmeat

In large saucepan of boiling salted water, cook pasta according to package instructions, adding peas during last 2 minutes of cooking. Reserving 1 cup of the cooking liquid, drain. Return pasta mixture to pan over medium-low heat.

Stir in ricotta, tarragon, oil, butter, lemon zest, lemon juice, Thai pepper, salt, pepper, nutmeg and enough of the reserved cooking liquid to loosen sauce; fold in crabmeat. Stir in up to 1 tbsp more tarragon and half Thai pepper, seeded and minced, if you wish. Cook until warmed through, about 3 minutes.

PER EACH OF 6 SERVINGS: about 457 cal, 26 g pro, 16 g total fat (7 g sat. fat), 52 g carb (3 g dietary fibre, 2 g sugar), 69 mg chol, 768 mg sodium, 348 mg potassium. % RDI: 12% calcium, 19% iron, 14% vit A, 10% vit C, 82% folate.

Tossing this dish with some of the pasta cooking liquid helps distribute the sauce and adds creaminess without using extra oil. Substitute whole wheat pasta for regular, if you prefer.