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Crab And Pasta Primavera |
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Serves: 4
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Crab And Pasta Primavera recipe on the web!!
_ 8-ounce package frozen imitation crab meat
_ ounces vermicelli or thin spaghetti
_ tablespoon butter or margarine
_ tablespoon vegetable oil
_ zucchini medium quartered lengthwise and sliced (about 1 cup)
_ 1/2 cups mushrooms sliced
___ cup petite peas (rinse to break up chunks if necessary)
___ cup butter or margarine
___ cup whipped cream
___ cup parmesan cheese grated
___ teaspoon basil dried basil leaves, crushed
___ 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.
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