Dilled Crab & Snow Pea Pasta |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Here is another 15 minute pasta dish that sounds great - I have not made it - got it from an old Chatelaine magazine and tweaked it a bit In the picture it looks elegant. You may substirtute the clam nectar with a 10 oz can of undiluted chicken broth Ingredients:
0.5 (450 g) package penne (apprx 3 cups) |
2 plum tomatoes, coarsely chopped |
1/2 lb snow peas, ends and string nipped off, sliced diagonally |
1 1/2 cups green zucchini or 1 1/2 cups yellow zucchini, sliced into bite size peices |
240 ml clam juice (also called clam nectar) |
3/4 teaspoon dried dill weed |
salt |
3 cups imitation crabmeat, coarsely chopped (apprx 1 lb) |
1/2 cup parmesan cheese, grated |
2 green onions, thinly sliced |
Directions:
1. Cook the pasta according to instructions, drain keep warm.
2. Meanwhile pour clam juice (chicken stock) into a large saucepan, stir in the tomatoes & dill, bring to a boil over medium high heat, stir a few times.
3. Stir in the zucchini, turn heat to medium low, simmer 2 minutes.
4. Add snow peas and crab, stir and heat for 2 minutes. Turn off heat but leave on the burner,.
5. Gently stir the pasta, cheese & green onions into the tomato/crab mixture . Be gentle don't mash,.
6. Serve. garnish with fresh dill if you wish.
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