Rotini & Crab
Submitted by dread
Rotini tossed with broccoli, zucchini, crab, and Parmesan in garlic-olive oil. Light 30-minute pasta dinner.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minThis lighter pasta dish cooks the broccoli right in the pasta pot to save time and dishes.
Garlic sautés in olive oil and margarine before zucchini, scallions, and crab join for a quick toss, then the drained pasta and broccoli fold in with grated Parmesan to bring it all together.
It’s fresh, fast, and won’t leave you feeling stuffed, making it perfect for weeknights when you want something satisfying without the heaviness.
Kitchen Tips
- Pasta pot efficiency: Adding broccoli to the boiling pasta 5 minutes before draining means one less pot to wash and perfectly tender florets.
- Fresh vs frozen: Fresh broccoli works best here for texture, but frozen will do in a pinch. Just thaw and squeeze dry first.
- Crab options: Lump crab meat is ideal, but imitation crab (surimi) works fine and costs way less for weeknight cooking.
Ingredients
Directions
Cook pasta; add broccoli 5 minutes before end of cooking time.
Cover pot, return to boil Cook 5 more minutes.
Drain and rinse under cold water; set aside.
Heat margarine and oil, add garlic, zucchini, scallions and crab; cook 2 to 3 minutes.
Add pasta and broccoli and heat through.
Add 1 ounce cheese, salt and pepper.
Garnish with remaining ounce of cheese before serving.
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