Creamy dilled crab and sun-dried-tomato pasta
7
- Prep Time5 mins
- Total Time5 mins
- Makes4 Servings
Creamy dilled crab and sun-dried-tomato pasta.
Photo, Michael Alberstat.
Whip up this tasty toss in 15 minutes flat. It's easy to make and elegant enough for guests.
Ingredients
397-g pkg cavatappi or scoobi do pasta, about 4 cups
1 small bunch of fresh dill
1/2 cup sliced oil-packed sun-dried tomatoes, about 8
227-g bag fresh spinach, or 1 bunch spinach, trimmed and coarsely chopped
1 cup crême fraîche, or double cream
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 120-g cans chunky crabmeat
Instructions
Fill a large pot with water and bring to a boil over high. Cook pasta following package directions until al dente, 8 to 12 min.
Meanwhile, finely chop ½ cup (125 mL) dill. Thinly slice sun-dried tomatoes. Place both in a large bowl along with spinach, crème fraîche, salt and pepper. Stir to combine. Drain crab, then press with paper towels to remove excess liquid. Once pasta is cooked, drain well, then add to ingredients in bowl. Stir to evenly coat. Gently stir in crab. Taste and add more salt and pepper, if needed. Serve immediately.
Nutrition (per serving)
Calories 613, Protein 22g, Carbohydrates 80g, Fat 23g, Fibre 6g, Sodium 958mg.