Serves: 4
Total Calories: 497
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.
This Crab And Pasta Primavera recipe is from the 30-Minute Main Dishes Cookbook. Download this Cookbook today.
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