
Cook 75g wholegrain spaghetti according to pack instructions. Drain and mix with 150g canned crab, drained and some freshly chopped flat leaf parsley. Season with ground black pepper and a squeeze of fresh lemon juice. Serve with a mixed leaf salad drizzled with Balsamic vinegar. Have with 200g-melon and a chopped kiwi to follow. 495kcal