We love seafood in our house and since I had been craving some crab meat I thought I would look for a recipe that incorporated some veggies in as well and luckily I found a pasta recipe so I could use my home-made pasta with it. This recipe came out really light and refreshing and didn’t have a heavy cream sauce which was nice. The leftovers went just as fast and got gobbled up in no time.

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Crab and Pasta Primavera
(Adapted from an old cookbook which I copied a long time ago so I don’t have the source)

1 package (6 ounces) crab meat
4 ounces thin spaghetti
1 tablespoon butter or margarine
1 tablespoon vegetable oil
1 medium zucchini, quartered lengthwise and sliced (about 1 cup)
1 1/2 cups sliced mushrooms
1/2 cup frozen tiny peas
1/4 cup butter
3/4 cup whipping cream
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil leaves, crushed
1/4 teaspoon pepper
Grated Parmesan cheese

Cook pasta according to package directions just until tender; drain, return to saucepan, cover and keep warm.

Meanwhile , in a 10-inch skillet over medium-high heat, melt butter or margarine in oil. Add zucchini; saute for 1 minute or until zucchini is golden.

Add mushrooms and peas; saute for 30 seconds or until peas are thawed. Transfer about 1/2 cup vegetables to a small bowl; cover and keep warm.

Reduce heat to medium. Melt butter in skillet with remaining vegetables. Stir in cream, cheese, basil and pepper. When hot, transfer to a medium bowl; cover and set aside.

Separate crab meat into pieces. In a skillet over medium heat, simmer crab meat in a small amount of water just until heated through; drain.

Add crab meat and creamed vegetable mixture to pasta; toss gently to mix. Transfer to a large serving plate and top with reserved vegetables. Serve with Parmesan cheese.

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