Lemon and Crab Capellini With Feta |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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I found this recipe in Cooking Club magazine. Ingredients:
6 ounces capellini |
3 tablespoons extra-virgin olive oil |
5 plum tomatoes, coarsely chopped |
1/2 cup kalamata olive, pitted and sliced |
1 1/2 teaspoons dried italian seasoning |
8 ounces flaked imitation crabmeat |
2 tablespoons lemon juice |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 (4 ounce) package crumbled feta cheese with sun-dried tomatoes and basil |
2 tablespoons chopped fresh basil |
Directions:
1. Cook pasta according to package directions; drain.
2. Meanwhile, heat oil in large skillet over med-high heat until hot. Cook tomatoes, olives and Italian seasoning 5 minutes or until tomatoes are soft. Stir in crab, lemon juice, salt and pepper; simmer 1 minute or until heated through.
3. Serve over pasta; sprinkle with cheese and basil.
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