SPAGHETTINI W/CRAB, ASPARAGUS & SUN-DRIED TOMATOES
This recipe has been entered for ZWT II & my source is: www.mangiabenepasta.com/seafood.html. Times were not included, so have been estimated.
Provided by twissis
Categories Crab
Time 40m
Yield 4 11 oz servings, 4 serving(s)
Number Of Ingredients 12
Steps:
- Sauté garlic in oil over med heat for 2 minutes. Add chopped tomatoes & chopped sun-dried tomatoes & red pepper flakes.
- Cover & simmer about 5 minutes. Season to taste w/salt & pepper.
- Cook asparagus in boiling water about 2 minutes. Using a slotted spoon, transfer asparagus to skillet w/sauce.
- Return water to a boil, add salt & cook pasta. Drain & set aside.
- Bring sauce to a simmer. Mix in crabmeat & mascarpone & blend well.
- Add pasta & basil, toss just to heat thru & serve.
Nutrition Facts : Calories 547.4, Fat 16, SaturatedFat 2.3, Cholesterol 33.4, Sodium 391.1, Carbohydrate 77.5, Fiber 6.7, Sugar 9.4, Protein 24.9
TOMATO AND CRAB SPAGHETTI
Steps:
- Bring a large pot of water to a boil. The trick with pasta is to have as much water in the pot as possible. This prevents the pasta from sticking together when it gets starchy as it cooks. Once the water is at a rolling boil, add the spaghetti and cook according to instructions on the package.
- Over high heat, heat the oil in a large pan. Add the garlic and turn the heat down to medium. Add the cherry tomatoes and mix well. Add the sun-dried tomato paste and sun-dried tomatoes, and then remove from the heat. Add the lump crabmeat and season with salt and pepper. Add the cooked spaghetti and toss to coat. Serve immediately with the chopped fresh parsley.
SPAGHETTI WITH CRAB, CHERRY TOMATOES & BASIL
Punchy fresh flavours in a good-for-you-dish are often what you need for a midweek boost. This pasta dish has it all
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- In a large frying pan, heat the olive oil. Add the garlic and chilli flakes. Cook until just pale golden, then add the tomatoes. Cook 3 mins more on a high heat until the tomatoes start to break down a little. Add the lemon juice and cook for 1-2 mins. Remove from the heat and stir in the crab to warm through - not too much or it will break up.
- Boil the pasta in a large pan of salted water following pack instructions then drain. Mix the pasta in the warm pot with the sauce, lemon zest and capers, and toss the basil through.
Nutrition Facts : Calories 349 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.36 milligram of sodium
SPAGHETTINI WITH CRAB, ASPARAGUS AND SUN-DRIED TOMATOES
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add garlic and saute 2 minutes. Add chopped and sun-dried tomatoes and crushed red pepper. Cover and simmer until sun-dried tomatoes soften, about 5 minutes. Season sauce to taste with salt and pepper. Cook asparagus in large pot of boiling salted water until crisp-tender, about 2 minutes. Using 4- to 5-inch-diameter strainer, transfer asparagus to skillet with sauce. Return water in pot to boil. Add pasta and cook until just tender but still firm to bite, stirring occasionally. Drain. Bring sauce to simmer. Mix in crabmeat and mascarpone. Ad pasta and basil; toss just to heat through. Divide pasta among plates and serve. * Available at Italian markets and some specialty food stores.
ASPARAGUS WITH SUN-DRIED TOMATOES OVER PASTA
Steps:
- Heat the oil in a saucepan and saute the asparagus for about 4 minutes. Add the tomatoes, thyme, parsley and salt and pepper. Saute an additional 3 to 5 minutes. Pour the vegetables over the cooked pasta and sprinkle the Parmesan cheese over the top.
PENNE WITH SUN-DRIED TOMATOES AND ASPARAGUS
Heavenly!!! This is a family favorite that is very easy to put together. A good quality white wine works best.... enjoy! Cooking time includes waiting for water to boil!
Provided by Heart N Soul
Categories Penne
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Cook Pasta as directed, drain, set aside.
- In large skillet, heat olive oil.
- Add onion, garlic, and rosemary, saute until garlic begins to caramelize and the onions are translucent.
- Add white wine and simmer for about one minute.
- Add the heavy cream, salt, pepper, asparagus and sundried tomatoes.
- Simmer for about 5 minutes or until vegetables are heated.
- Toss cream mixture with pasta and Grated cheese.
Nutrition Facts : Calories 1389.6, Fat 60.1, SaturatedFat 24.4, Cholesterol 122.3, Sodium 82.6, Carbohydrate 194.5, Fiber 28.8, Sugar 3.4, Protein 22.4
SPAGHETTI WITH SUN-DRIED TOMATOES & PINE NUTS
Steps:
- Place the sun-dried tomatoes in a heatproof bowl, cover with boiling water, and set aside to soften for about 15 minutes. Meanwhile, bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.
- While the pasta cooks, in a small pan on low heat or in a microwave-safe bowl, heat the oil and garlic until golden. Set aside. Drain the sun-dried tomatoes, reserving the soaking liquid. Cut the tomatoes into thin strips.
- When the pasta is done, drain it and place in a serving bowl. Add the cooked garlic, sun-dried tomato strips, pine nuts, and parsley. Toss well. Stir in some of the reserved sun-dried tomato soaking liquid to moisten the pasta, if needed. Season with salt and pepper. Serve hot, topped with grated cheese if you like.
- Ingredient Notes
- Add chopped fresh tomatoes, a couple tablespoons of capers or sliced olives, and/or some thinly sliced fresh fennel (sauté it in the oil before adding the garlic).
- Serving & menu ideas
- Have a tossed green salad and enjoy Mocha Sorbet (page 272) for dessert.
ASPARAGUS SPAGHETTI
Lots of asparagus is grown not too far from our h me. Each spring, when it's being harvested, I'll make several trips to the fields. I put about 40 lbs. in the freezer...with what's left, we gorge ourselves on fried asparagus, beef and asparagus, scalloped asparagus, etc.! It's no problem feeding my husband (he's retired; we have two grown children and four grandsons). He'll eat almost anything I put in front of him. We like this dish with a salad and dessert. It's so easy to prepare-it takes only about half an hour from start to serving.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cook, covered, 3-5 minutes or until crisp-tender. Drain., In a 6-qt. stockpot, cook spaghetti according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir green onions in bacon drippings 1-2 minutes or until tender. Add asparagus and pepper; heat through., Drain pasta; return to stockpot. Add asparagus mixture, cheese, cream, butter and bacon; toss to combine until butter is melted. Serve immediately.
Nutrition Facts :
SPAGHETTI WITH CRABS
This delightful recipe is adapted from one in Frank Castronovo and Frank Falcinelli's "The Frankies Spuntino Kitchen Companion and Cooking Manual," written with Peter Meehan. It's for a fantastic dish of spaghetti and crabs that was taught to them by Tony Durazzo, a Carroll Gardens raconteur and friend of the Spuntino, in which crabs are simmered in tomato sauce and then served to the side of a platter of spaghetti covered in that same sauce, now infused with the flavor of the crustaceans. You really ought to cook it right now. Then make a mess, eating it.
Provided by Sam Sifton
Categories dinner, easy, main course
Time 1h
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large pot over medium-high heat. When it begins to shimmer, add garlic and cook for 1 minute or until it is fragrant. Add the tomatoes, crushing them by hand as you do so, as well as the parsley and red-pepper flakes. Stir and allow to come to a simmer.
- Turn the heat up to high and add the crabs. When the sauce starts to boil, lower the heat to a gentle simmer and cook for 30 minutes or so. Remove the crabs to a serving bowl and cover to keep warm.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook until it is firm - really al dente. Drain.
- Place the pasta in a large serving bowl or platter and drizzle with olive oil. Pour the crab sauce over the pasta, scatter the basil leaves over the top and season aggressively with black pepper. Serve with crabs on the side and lots of bread.
Nutrition Facts : @context http, Calories 545, UnsaturatedFat 10 grams, Carbohydrate 87 grams, Fat 12 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 438 milligrams, Sugar 4 grams
SPAGHETTINI WITH CRAB AND SPICY LEMON SAUCE
Provided by Brian Hill
Categories Fish Pasta Sauté Quick & Easy Lemon Crab Prosciutto Parsley Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Meanwhile, heat 4 tablespoons olive oil and garlic in large skillet over medium heat. Mix in next 4 ingredients.
- Drain pasta, reserving 1/2 cup cooking liquid. Add pasta, 1/4 cup cooking liquid, chopped parsley, and crabmeat to skillet. Toss over medium heat until sauce coats pasta, adding more cooking liquid by tablespoonfuls to moisten if necessary, about 4 minutes. Season with salt and pepper. Transfer to large platter. Top with prosciutto, if desired. Drizzle with olive oil and garnish with parsley sprigs.
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