FRESH PASTA WITH CRABMEAT, PEAS AND CHILE
Provided by Kay Chun
Categories Quick & Easy Father's Day Dinner Crab Pea Healthy Potluck Chile Pepper Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Cook fettuccine in a pasta pot of well-salted boiling water until al dente, about 3 minutes. Reserve 1 cup cooking water, then drain pasta.
- While pasta water comes to a boil, cook spring onions in 1 tablespoon oil and 1 tablespoon butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 2 minutes. Add 1/2 cup pasta-cooking water, peas, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook 1 minute. Add crab and cook until heated through, about 2 minutes. Add pasta, lemon juice, cheese, chile, and remaining tablespoon each of oil and butter and stir to combine well, adding more cooking water to moisten if necessary. Remove from heat and stir in all but 1 tablespoon parsley. Serve pasta sprinkled with remaining parsley.
- What to drink:
- Fontaleoni Vernaccia di San Gimignano '07
HEALTHY PASTA WITH SPICY CRAB
"I was training for a marathon when I created this recipe. Crab is high in protein but low in fat, so it's a great balance to the carbs."
Provided by Bobby Flay
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs until al dente. Reserve 1 cup cooking water, then drain the pasta.
- Meanwhile, heat the canola oil in a large high-sided saute pan over medium heat. Add the chiles and garlic and cook until soft and the garlic is pale golden brown, about 3 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add the crab and cook until just heated through, about 1 minute.
- Add the pasta and some of the cooking water to the pan and cook for another minute. Stir in the parsley, dill, mint and lemon zest. Drizzle with olive oil and season with salt and pepper.
Nutrition Facts : Calories 440 calorie, Fat 8 grams, Cholesterol 53 milligrams, Sodium 280 milligrams, Carbohydrate 59 grams, Fiber 5 grams, Protein 27 grams
CRAB PASTA WITH SNAP PEAS AND MINT
Sweet crab meat and even sweeter sugar snap peas are a lovely match in this green-flecked springtime pasta. Don't overlook the final garnish of olive oil, lemon juice, black pepper and flaky sea salt - it really brings out the saline flavor of the crab. Try replacing the mint with basil or chives, or even with tender pea shoots, which will increase the pea quotient in a delightful way.
Provided by Melissa Clark
Categories dinner, easy, for two, quick, weekday, pastas, seafood, main course
Time 25m
Yield 2 to 3 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of heavily salted water to a boil. Add pasta and boil until al dente according to package directions. Reserve 1 cup pasta water, then drain.
- Melt butter in a large skillet over medium heat. Whisk in 1/2 cup pasta water, then stir in snap peas, scallions, chile flakes and a large pinch of salt. Cook for 1 to 2 minutes, until peas are tender. Stir in lemon zest and mix well.
- Add drained pasta to the pan along with crab, 1/3 cup mint, the lemon juice and black pepper. Toss, adding more pasta water if the mixture looks dry, until warmed through. Remove from heat and serve topped with remaining mint, a drizzle of oil, more lemon if you'd like, and a sprinkle of flaky sea salt.
Nutrition Facts : @context http, Calories 515, UnsaturatedFat 6 grams, Carbohydrate 65 grams, Fat 17 grams, Fiber 6 grams, Protein 26 grams, SaturatedFat 10 grams, Sodium 611 milligrams, Sugar 4 grams, TransFat 1 gram
CREAMY CRAB & PEA PASTA
Fresh crab is one of summer's real treats and its delicate flavour means it needs only minimal cooking
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 15m
Number Of Ingredients 7
Steps:
- Boil a large pan of salted water. Tip in the pasta, then cook for about 7 mins. Add the peas, then cook for 2-3 mins more until both are cooked through.
- Drain in a colander, reserving a little cooking water, then tip back into the pan with the crabmeat and crème fraîche. Stir well with most of the remaining ingredients, adding a little of the pasta cooking water if the mixture seems a little dry. Serve sprinkled with a little extra chopped chilli, parsley and lemon zest.
Nutrition Facts : Calories 512 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 0.83 milligram of sodium
PASTA WITH PEAS, CRAB, AND BASIL
Chopping peas slightly prevents them from rolling off the pasta in this dish of pappardelle -- long, flat, wide noodles -- with crab and basil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Bring a large saucepan of water to a boil, and generously add salt. Stir in pasta; cook according to package instructions until it is al dente. Transfer to a colander, and let drain.
- Meanwhile, melt butter in a large saute pan over medium heat. Add shallots, and cook until they are translucent and fragrant, about 2 minutes. Add peas, and season with salt and pepper; cook until peas are tender and bright green, 4 to 5 minutes. Add crab, and continue cooking, stirring constantly, until it is heated through, about 1 minute more. Add the pasta, and stir to combine.
- Stir in cream and basil, and cook until mixture is just heated through. Remove from heat; season with salt and pepper. Divide among serving plates, and garnish with basil. Serve immediately.
CRABMEAT PASTA
Make this delicious Crabmeat Pasta recipe for an easy meal. With yummy alfredo and invigorating red pepper, our Crabmeat Pasta is sure to delight.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cook pasta as directed on package, omitting salt; drain, reserving 1/2 cup cooking water. Cover pasta to keep warm.
- Heat oil in large skillet on medium heat. Add onions; cook 2 to 3 min. or until crisp-tender, stirring frequently. Add garlic; cook and stir 1 min. Reduce heat to medium. Add reserved cooking water, peas, lemon juice and crushed red pepper; cook and stir 1 min. Stir in crabmeat; cook 2 min. or until heated through, stirring constantly.
- Add pasta to skillet along with the pasta sauce, butter and cheese; cook and stir 2 to 3 min. or until butter is melted and pasta mixture is heated through. Remove from heat.
- Add parsley; mix lightly.
Nutrition Facts : Calories 340, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 590 mg, Carbohydrate 36 g, Fiber 3 g, Sugar 4 g, Protein 20 g
PEA 'N' CRAB PASTA SALAD
This pretty pasta salad is jazzed up with crabmeat, spinach and peas. With crumbled feta and just the right amount of Italian dressing, it makes a hearty side dish or a satisfying main course served with bread alongside. -Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the spinach, peas and crab. Drain pasta and rinse in cold water. Stir into spinach mixture. Sprinkle with feta cheese. Drizzle with dressing and toss to coat.
Nutrition Facts : Calories 285 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 465mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 4g fiber), Protein 13g protein.
FRESH PASTA AND PEAS
Delicious pasta dish with fresh green peas. This a simple but tasty recipe that will have you wanting for more.
Provided by Pietro
Categories Healthy
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place peas in a saucepan with the salt, spring onions, olive oil, parsley and water.
- Cook them gently for 15 minutes.
- In the meantime,cook the tagliatelle in a separate saucepan, drain it and return it to the saucepan.
- Add the cooked peas to the tagliatelle, making sure to include the juices.
- Mix well and serve hot with grated pecorino cheese.
Nutrition Facts : Calories 448.9, Fat 10.8, SaturatedFat 2, Cholesterol 70, Sodium 23.5, Carbohydrate 71.8, Fiber 7.1, Sugar 6.4, Protein 16.4
CRAB PASTA
This crab pasta is a ridiculously easy and tasty combination.
Provided by Caroline's Cooking
Categories Main Course
Time 10m
Number Of Ingredients 6
Steps:
- Cook the pasta according to the packet instructions - would recommend slightly al dente.
- Meanwhile, remove the leaves from the parsley and roughly chop, and peel and finely dice the garlic.
- Drain the pasta and dry the pan then add 2 tbsp olive oil (or 1tbsp each of butter and oil) and cook the garlic for a minute until you can see it is softening but not browning.
- Remove pan from the heat and add back the pasta, add the parsley and crab and a bit more oil and mix everything so the garlic, crab and parley are well distributed through the pasta. Add a little more oil if needed to loosen it.
- Serve with a little red pepper flakes sprinkled on top (optionally).
Nutrition Facts : Calories 311 kcal, Carbohydrate 6 g, Protein 22 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 47 mg, Sodium 1544 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
CRAB SALAD NAPOLEONS WITH FRESH PASTA
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 2 minutes. Drain pasta and cool under cold running water. Cut each sheet into 4-inch squares. Each Napoleon will require 3 (4-inch) squares.
- In a large bowl, combine the mayonnaise, 1/4 cup of the chives, lemon juice, pepper, crab, and peas, and toss to combine.
- To assemble the Napoleons, begin with 1 sheet of pasta on a plate. Spread a small spoonful of prepared mayonnaise on the pasta sheet. Top with 1/4 cup of the crab salad and gently spread the salad out to the edges of the pasta. Top with another sheet of pasta. Spread another spoonful of the prepared mayonnaise mixture on the pasta sheet. Top with another 1/4 cup of the crab salad and gently spread the salad out to the edges of the pasta sheet. Top with a final pasta sheet. Top with a small dollop of the crab salad. Sprinkle the top with a pinch of lemon zest, a pinch of chives, and a grind of black pepper.
FRESH PASTA WITH CRABMEAT, PEAS AND CHILE
Good-quality ingredients brought together with a minimum of fuss: That kitchen philosophy is inventively illustrated by this dish. Tender, delicate crab usually shows up amid other tender, delicate things, but when teamed with a rustic, chewy homemade semolina pasta (the real star of the show), it develops a certain swagger. Spring onions, fresh chile, and a bit of lemon juice add even more verve.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Preparation Cook fettuccine in a pasta pot of well-salted boiling water until al dente, about 3 minutes. Reserve 1 cup cooking water, then drain pasta. While pasta water comes to a boil, cook spring onions in 1 tablespoon oil and 1 tablespoon butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 2 minutes. Add 1/2 cup pasta-cooking water, peas, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook 1 minute. Add crab and cook until heated through, about 2 minutes. Add pasta, lemon juice, cheese, chile, and remaining tablespoon each of oil and butter and stir to combine well, adding more cooking water to moisten if necessary. Remove from heat and stir in all but 1 tablespoon parsley. Serve pasta sprinkled with remaining parsley. What to drink: Fontaleoni Vernaccia di San Gimignano '07
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