Creamy dilled crab and sun-dried-tomato pasta
Prep 5 min
Plus Cooking time: 8 minutes
Makes 4 Servings
Updated Nov 24, 2014
Chatelaine
Ingredients
397-g pkg
1
small bunch of fresh dill
1/2 cup
227-g bag
1 cup
crême fraîche, or double cream
1/2 tsp
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
Calories 613, Protein 22 g, Carbohydrates 80 g, Fat 23 g, Fibre 6 g, Sodium 958 mg.
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