Snow peas and imitation crab are divine in a lightly dilled pasta toss. Lightning-fast to prepare, this dish is fancy enough–but not too fussy–to serve to company. If you count calories or fat grams, this is the pasta for you–imitation crab is made from low-cal, nutritious Alaskan pollock.
Dilled crab with snow peas
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6 to 8 servings
- 1/2 450-g pkg penne pasta , about 3 cups
- 2 plum tomatoes
- 250 g snow peas , about 2 1/2 cups
- 1 small yellow or green zucchini , or 6 baby zucchinis
- 240-mL bottle clam juice , or 284-mL can undiluted chicken broth
- 3/4 tsp dried dill , or 1/4 cup coarsely chopped fresh dill
- 1/2 tsp salt
- 3 cups coarsely chopped imitation crabmeat , about 500 g
- 1/2 cup freshly grated parmesan
- 2 green onions
- sprigs of fresh dill , optional
- Bring a large saucepan of water to a boil. Then add pasta and cook according to package directions, from 10 to 12 minutes. Drain pasta well.
- Meanwhile, coarsely chop tomatoes. Trim ends from snow peas, if you like, then slice diagonally into thirds. Slice zucchini in half lengthwise, then slice each half into 1/2-inch- (1-cm-) thick pieces or slice baby zucchini into bite-size pieces. Pour clam juice into another large saucepan. Stir in tomatoes and sprinkle in dillweed and salt. Bring to a boil over medium-high heat, stirring often. Stir in zucchini. Reduce heat to medium-low and simmer just until zucchini is soft, from 3 to 4 minutes. Then add snow peas and crab. Stir often just until heated through, about 2 minutes. Turn off heat, but leave pan on burner.
- Gently stir hot pasta, cheese and green onions into crab mixture, making sure not to mash up crab meat too much, just until mixed. Garnish with fresh sprigs of dill, if you like. Serve immediately.
Nutrition (per serving)
- 14.3 g,
- 30.5 g,
- 3.2 g,
- 2.5 g,
- 879 mg.