It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Angel Hair Pasta With Crab
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- #54647
Angel hair pasta is tossed with a sauce made with crab, onion, garlic, tomatoes, lemon juice, and wine.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
6 reviews
ingredients
1 pound angel hair pasta
2 tablespoons butter
1/4 cup olive oil
1/2 cup sliced green onions
1 clove garlic, minced
2 medium tomatoes, peeled, seeded and diced
1/4 cup dry white wine
1 tablespoon lemon juice
1/2 pound cooked flaked crab meat
1/4 cup chopped parsley
Salt and pepper to taste
directions
Have salted water boiling for pasta then start sauce. Cook onion, garlic, tomatoes in butter and oil until soft. Add wine, simmer 2 minutes. Add lemon and crab turn to warm.
Cook pasta as per package directions. Drain, toss with sauce. Garnish with parsley. Serve with grated Parmesan on the side.
added by
latonia
nutrition data
678 calories, 22 grams fat, 89 grams carbohydrates, 27 grams protein per serving.
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reviews & comments
August 1, 2018
I made this recipe but added zucchini. Delicious
March 7, 2016
This recipe is super easy and super tasty! I will definitely make this again! My kind of pasta!
May 4, 2012
This is a fantastic recipe and I have made it several times. The only thing I change is that I use halved cherry tomatoes. Thanks for this great meal idea!
December 18, 2009
WOW - this was a great dinner! Even my 2 and 5 year old liked it! It could be made with other meat than crab... I am not a very good cook and this was surprisingly good! The only thing I would tell other cooks - have your ingredients ready before you start (rather than scrambling as I did). Enjoy!
January 23, 2009
This recipe is wonderful!!! just added fresh mushrooms.A keeper!
November 6, 2008
We varied this recipe by using lemon pappardelle instead of angel hair pasta, eliminating the lemon juice, reducing the pasta to eight ounces and the crab meat to twelve ounces, reducing the butter to one tablespoon, including a tablespoon or so of eggplant-red pepper puree in the sauteed crabmeat, and replacing the parsley with cilantro. Voila! This is an easy and elegant main or side dish, which we enjoyed with spinach-and-gorgonzola and the remaining citrus-accented white wine.