Tuscan Crab and Asparagus Pasta Recipe by Michael W. of Chicago, IL
Capture the classic taste of Tuscany with great textures, fresh vegetables and succulent crab meat! This recipe is light, delicious, and hassle free.
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Cooking tools:
- Kitchen scale
- Pot
- Colander
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Grater
- Wooden spoon
- Tongs
- Serving bowl
- Plate
Ingredients
- 8 oz. Phillips Crab Meat
- 4 oz. dry fusilli or any similar pasta
- 2 Tbsp. olive oil
- 1 tsp. garlic, finely chopped
- 1 Tbsp. sun-dried tomatoes, thinly sliced
- 1 Tbsp. red peppers, thinly sliced
- 4 spears asparagus, fresh, cut into 2″ pieces
- 1 Tbsp. pine nuts, toasted
- 2 tsp. fresh oregano, chopped
- 1/3 c. chicken broth
- 2 Tbsp. butter
- salt
- pepper
- 1 Tbsp. fresh basil, thinly sliced
- 1 Tbsp. asiago cheese, freshly grated
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