CRABBY PASTA

Published on: 04/28/2021
multicolored radiatore pasta with crab meat and fresh green herbs in a large white serving bowl
multicolored radiatore pasta with crab meat and fresh green herbs in a large white serving bowl

SUMMERTIME CRABBY PASTA

​As soon as I can feel summer in the air, I start to crave crabs. I am not a big crab-eater, but the slight saltiness combined with sweetness tastes like summer and I can’t wait to dig in. Crab is always so delicate, tasty and satisfying, no matter how it is prepared. Of course, the fact that it is an awesome source of omega-3 fatty acids, a lean protein, rich in vitamin B12, folate, iron, niacin, selenium and zinc, it is a craving worth giving into when it arises. This crabby summertime pasta dish combines the tenderness of crab with lots of veggies, whole grain pasta and a touch of cheese, for a truly satisfying dish.
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Main Course
Servings 4

Ingredients
  

  • 12 ounces vegetable-based or whole wheat pasta
  • 1 1/2 Tablespoons truffle oil
  • 3-4 cloves garlic minced (or 1 Tablespoon from the jar)
  • 16 ounces shiitake mushrooms chopped into small pieces
  • 3 Tablespoons balsamic vinegar
  • 8 ounces fresh lump crab meat
  • 1/3 cup feta cheese crumbles
  • 2 Tablespoons fresh parsley chopped
  • Freshly ground pepper to taste

Instructions
 

  • Prepare pasta according to package directions. Place in serving bowl and keep warm.
  • Place large nonstick skillet over medium heat. Add 1 tablespoon truffle oil and heat for 2–3 minutes.
  • Add garlic and sauté 4–5 minutes, or until softened. Add mushrooms and balsamic vinegar.
  • Continue cooking for another 5 minutes. Add crab and heat through.
  • Pour veggie and crab mixture over the pasta. Add 1/2 tablespoon of truffle oil and gently stir. Top with 1/2 tablespoon feta cheese, parsley and ground pepper to taste. Makes 4–5 servings.
Keyword summertime crabby pasta

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