Creamy dilled crab and sun-dried-tomato pasta
Chatelaine
* PLUS Cooking time: 8 minutes
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
- 22 g,
- Carbohydrates
- 80 g,
- Fat
- 23 g,
- Fibre
- 6 g,
- Sodium
- 958 mg.