Crab And Pasta Primavera


Serves: 4
Total Calories: 497

Ingredients

1 (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

Directions:

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.

Nutritional Facts:

Serves: 4
Total Calories: 497
Calories from Fat: 328

This Crab And Pasta Primavera recipe is from the 30-Minute Main Dishes Cookbook. Download this Cookbook today.


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