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Crab And Pasta Primavera |
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Serves: 4 Print this Recipe1 8-ounce package frozen imitation crab meat 4 ounces vermicelli or thin spaghetti 1 tablespoon butter or margarine 1 tablespoon vegetable oil 1 zucchini medium quartered lengthwise and sliced (about 1 cup) 1 1/2 cups mushrooms sliced 1/2 cup petite peas (rinse to break up chunks if necessary) 1/4 cup butter or margarine 3/4 cup whipped cream 1/4 cup parmesan cheese grated 1/2 teaspoon basil dried basil leaves, crushed 1/8 teaspoon black pepper Parmesan cheese grated Begin thawing crab meat by immersing cellophane package in warm water. Cook pasta according to package directions; drain, return to pot, cover and keep warm if necessary. Meanwhile, in a 10-inch skillet over medium-high heat, melt butter or margarine in oil. Add zucchini; sauté for 1 minute or until zucchini is golden. Add mushrooms and peas; sauté for 30 seconds or until peas are thawed. Transfer about 1/2 cup of the vegetables to a small bowl; cover and keep warm. Reduce heat to medium. Melt butter or margarine in skillet with remaining vegetables. Stir in cream, cheese, basil and pepper. When hot, transfer to a medium bowl; cover and keep warm. Cut crab meat into 1/2 -inch pieces. In 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 drained pasta; toss gently to mix. Transfer to a large serving plate and top with reserved vegetables. Serve with Parmesan cheese. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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