Crab and Broccoli Pasta
May 02, 2012
Categories: Dinner, Main Dish, Shellfish, Crab meat, Pasta, Vegetables, Broccoli, 5-Minute Prep, Budget-Friendly, Cooking With Condensed Soup, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Weeknight Meals, Stove Top, Diabetic, High Fiber, Low Carbohydrate, Low Cholesterol, Low Sodium, Frozen Vegetables more
"The measurements are pretty close to what I did, although when I made this up for dinner I just randomly tossed things into the pan. It came out really, really tasty, though, and isn't too bad on carbs (which is imperative when you cook for a pre-diabetic)."
- Serving Size: 1 (765.3 g)
- Calories 873.3
- Total Fat - 42 g
- Saturated Fat - 20.2 g
- Cholesterol - 197.4 mg
- Sodium - 1756.1 mg
- Total Carbohydrate - 82.2 g
- Dietary Fiber - 4.2 g
- Sugars - 23.6 g
- Protein - 41.6 g
- Calcium - 553.1 mg
- Iron - 4.6 mg
- Vitamin C - 51.6 mg
- Thiamin - 1.4 mg
Bring water and salt to a boil in a large pot; add pasta and cook until tender, about 15 minutes.
Meanwhile, in a separate pan, combine soups, milk, Tabasco, onion powder, garlic powder, and white pepper.
Heat soup mixture over medium heat, stirring occasionally, for 10 minutes.
Rough chop crab meat and broccoli (if necessary)and add to sauce mixture; cook another 5 minutes, stirring occasionally.
When pasta is done, drain and return to pan.
Pour sauce over pasta and stir to mix well; stir in 1 cup cheese and cook over medium heat, stirring frequently, until cheese melts.
Top each serving with additional shredded cheese and serve.
Tips & Variations
No special items needed.