Crab, Fennel and Basil Spaghetti
Created by breezermom on September 2, 2024
- Servings: 4
- Prep Time: 5m
- Cook Time: 20m
- Recipe #43560
Ingredients
- 8 ounces spaghetti (dry)
- 2 tablespoons olive oil
- 1 1/2 cups fennel bulb, sliced, cored (about 1 medium)
- 1 teaspoon crushed red pepper
- 1/4 teaspoon kosher salt
- 2 garlic cloves, thinly sliced
- 12 ounces lump crabmeat, picked (fresh)
- 5 tablespoons fresh flat leaf parsley, chopped, divided
- 2 tablespoons fresh basil, thinly sliced
- 2 tablespoons fresh mint, coarsely chopped
- 4 lemon wedges
How to Make
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Step 1: Cook the pasta according to the package instructions, omitting the fat and salt. Drain the pasta over a bowl, reserving 3/4 cup of the pasta water for the sauce.
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Step 2: Heat oil in a large skillet over medium heat. Add the fennel and cook for 7 minutes. Add the crushed red pepper, salt, and garlic. Cook for 1 minute.
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Step 3: Add the crab and cook for 2 minutes, stirring occasionally. Add the pasta and 3/4 cup of pasta water; toss to coat. Stir in 3 tablespoons chopped parsley,
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Step 4: Divide the pasta mixture into 4 bowls. Top evenly with the remaining parsley, basil, and mint. Serve with the lemon wedges.
Nutritional Facts
- Serving Size: 1 (324.4 g)
- Calories 337.3
- Total Fat - 8.3 g
- Saturated Fat - 1.2 g
- Cholesterol - 0 mg
- Sodium - 192.9 mg
- Total Carbohydrate - 66.6 g
- Dietary Fiber - 7.4 g
- Sugars - 5.6 g
- Protein - 11.5 g
- Calcium - 109.4 mg
- Iron - 4.1 mg
- Vitamin C - 123.5 mg
- Thiamin - 0.4 mg