Pasta with Pesto and Crabmeat (06.10.15)

Posted at 11:37 AM, Jun 10, 2015
and last updated 2015-06-11 12:40:11-04
  • 1 lb. whole grain pasta, any kind
  • 1¼ cup fresh flat-leaf parsley, divided
  • 1 garlic clove
  • 2 teaspoons lemon zest, grated, divided
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup low sodium vegetable or chicken stock
  • 1/2 teaspoon red pepper flakes
  • 3/4 lb. crab meat, any kind, cooked
  • 1 cup cherry tomatoes, halved
  • 2 cups spinach
  • No Salt Seasoning and Pepper, to taste

Cook pasta according to package directions.

In a blender, add 1 cup of the parsley, garlic clove, 1 teaspoon lemon zest, no salt seasoning and pepper. Stream in the oil. Set aside.

In a large frying pan or Dutch oven up o medium heat, stir in cooked pasta, pesto, stock, red pepper flakes, no salt seasoning and pepper. Cook for 3-4 minutes. Add crab meat, tomatoes and remaining teaspoon of lemon zest. Stir together. Cook another 3-4 minutes. Mix in spinach.

Serve in individual bowls or on a large platter. Garnish with remaining parsley.

Sponsor: Intermountain Medical Center Heart Institute