CRAB AND PASTA PRIMAVERA

Crab And Pasta Primavera image

Number Of Ingredients 13

1 (8-ounce) package frozen imitation crab meat
4 ounces vermicelli or thin spaghetti
1 tablespoon butter or margarine
1 tablespoon vegetable oil
1 zucchini medium quartered lengthwise and sliced (about 1 cup)
1 1/2 cups mushrooms sliced
1/2 cup petite peas (rinse to break up chunks if necessary)
1/4 cup butter or margarine
3/4 cup whipped cream
1/4 cup Parmesan cheese grated
1/2 teaspoon basil dried basil leaves, crushed
1/8 teaspoon black pepper
parmesan cheese grated

Steps:

Begin thawing crab meat by immersing cellophane package in warm water.Cook pasta according to package directions drain, return to pot, cover and keep warm if necessary.Meanwhile, in a 10-inch skillet over medium-high heat, melt butter or margarine in oil. Add zucchini sauté for 1 minute or until zucchini is golden. Add mushrooms and peas sauté for 30 seconds or until peas are thawed. Transfer about 1/2 cup of the vegetables to a small bowl cover and keep warm. Reduce heat to medium.Melt butter or margarine in skillet with remaining vegetables. Stir in cream, cheese, basil and pepper. When hot, transfer to a medium bowl cover and keep warm.Cut crab meat into 1/2 -inch pieces. In skillet over medium heat, simmer crab meat in a small amount of water just until heated through drain. Add crab meat and creamed vegetable mixture to drained pasta toss gently to mix. Transfer to a large serving plate and top with reserved vegetables.Serve with Parmesan cheese.

Nutrition Facts : Nutritional Facts Serves