Crab & Zucchini Rotini

by - 7:00 AM

We've been experimenting with lighter, healthier, and less meaty meals lately. Our crab and zucchini rotini pasta was something different. It's just as hearty as a saucy pasta but light enough to avoid that heavy meal feeling and, with the versatility of being a really good meal hot or cold, this one is a winner for weekday dinners or work-time lunch.

To start, we melt butter in a large pan. Saute the onions, add the garlic. Then the crab, zucchini, and tomatoes. We really loved how well this simple dish came together.

Add a can of petite diced tomatoes!

Mix together with the cooked pasta. 

The result is a really colorful meal!

We garnished with a few shakes of grated Parmesan cheese and dried parsley flakes 
(fresh parsley and fresh Parmesan is preferred!)

  • 1/2 lb Rotini Pasta
  • 4 tbsp butter
  • 1 large onion, diced
  • 2 tbsp garlic, minced
  • 1 pkg Crab sticks, sliced
  • 1 zucchini, sliced
  • 1 can diced tomatoes, drained (or NOT-drained if you prefer the extra sauce)
  • Grated Parmesan and Parsley flakes, for garnish 
  1. Cook pasta according to package directions.
  2. Meanwhile, melt butter in a large saute pan. Add the onions, cook until onions are opaque. 
  3. Add garlic, sliced crab, zucchini, and can of tomatoes. Cook for 5 minutes, stirring lightly.
  4. Once the crab and vegetable mix is heated through and blended well, add pasta. Stir.
  5. Garnish with grated Parmesan and Parsley flakes. 

- Happy Eating!

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