|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Crab And Pasta Primavera |
|
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. Apple-Spiced Ham And Yams Baked Eggs Hollandaise Basic Omelet Beans And Biscuits Beef-Caper Patties Cantonese Fried Rice Caribbean Skillet Carol's Lemonade Chicken Cheese And Herb Fondue Chicken In Plum Sauce Chili Tortilla Stack Country Chicken Breasts Crab And Pasta Primavera Creamed Eggs Supreme Deep-Dish Mexican Pizza Dixie Shrimp And Rice Eggs Olé Elegant Chicken Sauté Flank Steak With Dill Cream German-Style Calves Liver King Crab Sauté Linguini With White Clam Sauce Mandarin Turkey Mexican Shells Mushroom Omelet Topping Old Bay Codcakes Oriental Omelet Topping Oriental Turkey Patties Oven Fish Dinner Pasta Italiano Pasta Twists Gorgonzola Pepperoni Pasta Rigatoni Florentine Salmon Newburg With Asparagus Sauerkraut And Frankfurters Shrimp De Jonghe Sicilian Medley Skewered Pork Saté Sloppy Toms Spanish Omelet Spinach Scramble Vegetarian Omelet Zucchini Frittata |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
