Best 8 Crab And Pasta Primavera Recipes

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**Seafood Delight in a Garden of Vegetables: Crab and Pasta Primavera**

Experience a symphony of flavors in this enticing Crab and Pasta Primavera, where succulent crab meat and tender pasta intertwine, enveloped in a vibrant medley of fresh, seasonal vegetables. The dish is a testament to the harmonious union of sea and land, a culinary journey that will awaken your senses and leave you craving for more. In this article, we present not just one, but three delectable variations of Crab and Pasta Primavera, each with its unique twist to tantalize your taste buds. Embark on a culinary adventure as we reveal the secrets behind these exceptional recipes, ensuring a delightful experience for every seafood and pasta lover.

Check out the recipes below so you can choose the best recipe for yourself!

EASY PASTA PRIMAVERA RECIPE



Easy Pasta Primavera Recipe image

Simple pasta primavera with roasted vegetables and dressed in a light sauce using the pasta cooking water, extra virgin olive oil, lemon zest and a little Parmesan cheese. I use a medley of vegetables, and you can feel free to change them up depending on what is in season! This is a great way to keep your primavera exciting and delicious. If you want to add some extra protein, throw in some quick lemon chicken or grilled shrimp skewers.

Provided by Suzy Karadsheh

Categories     Main Course

Number Of Ingredients 16

2 zucchini, (halved length-wise and sliced (half moons))
2 yellow squash, (halved length-wise and sliced (half moons))
2 to 3 carrots, (peeled and cut into short sticks)
1 red bell pepper, (cored and sliced into thin sticks)
1 yellow or orange bell pepper, (cored and sliced into thin sticks)
1 red onion, (halved and sliced (half moons))
3 large garlic cloves, (minced)
1 tbsp dried oregano, (more for later)
1 ½ tsp fresh thyme, (more for later)
Kosher salt
Black pepper
Extra virgin olive oil
12 ounces short pasta of your choice
8 oz grape tomatoes, (halved)
Zest of 1 large lemon
½ cup Parmesan cheese, (more to your liking)

Steps:

  • Heat oven to 450 degrees F.
  • Place the vegetables in a large mixing bowl. Add garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle a good amount of extra virgin olive oil. Toss to coat.
  • Transfer the vegetables to a large sheet pan (or two if needed). Spread them out well. Roast in heated oven for about 20 minutes (stirring half-way through).
  • While the vegetables are roasting, cook the pasta in salted boiling water according to package (about 10 to 12 minutes). Reserve some of the pasta cooking water. Drain pasta.
  • Transfer pasta to a large bowl and season with salt and pepper, and if you like, a little oregano and fresh thyme. Add the vegetables in. Add the tomatoes and lemon zest. Add a bit of the pasta cooking water, a bit of extra virgin olive oil. Toss to combine.
  • Sprinkle Parmesan cheese and serve immediately.

Nutrition Facts : Calories 302.8 kcal, Carbohydrate 52.1 g, Protein 13.2 g, Fat 3.6 g, SaturatedFat 1.7 g, Cholesterol 5.7 mg, Sodium 162 mg, Fiber 5.8 g, ServingSize 1 serving

PASTA PRIMAVERA



Pasta Primavera image

A hearty, veggie packed pasta dish that's perfect for serving year round! It has so much fresh flavor, it's a great way to use up those vegetables in the fridge, plus it's a bright and colorful dish so it helps get the kids to eat their vegetables.

Provided by Jaclyn

Categories     Main Course

Time 30m

Number Of Ingredients 16

10 oz. dry Barilla Penne Pasta
Salt
1/4 cup olive oil
1/2 medium red onion, (sliced)
1 large carrot, (peeled and sliced into matchsticks)
2 cups broccoli florets, (cut into matchsticks)
1 medium red bell pepper, (sliced into matchsticks)
1 medium yellow squash, (sliced into quarter portions)
1 medium zucchini, (sliced into quarter portions)
3 - 4 cloves garlic cloves, (minced)
1 cup (heaping) grape tomatoes, (halved through the length)
2 tsp dried Italian seasoning
1/2 cup pasta water
2 Tbsp fresh lemon juice
1/2 cup shredded parmesan,* (divided)
2 Tbsp chopped fresh parsley

Steps:

  • Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.
  • Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
  • Add red onion and carrot and saute 2 minutes.
  • Add broccoli and bell pepper then saute 2 minutes.
  • Add squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened.
  • Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.
  • Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.
  • Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.

Nutrition Facts : Calories 415 kcal, Carbohydrate 57 g, Protein 10 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 198 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving

CREAMY SHRIMP PASTA PRIMAVERA



Creamy Shrimp Pasta Primavera image

This is a fun recipe that me and my family developed ourselves. It is really flexible and you can swap out ingredients and change measurements to your liking.

Provided by Littlechef

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 40m

Yield 4

Number Of Ingredients 15

½ (8 ounce) package spaghetti
3 tablespoons olive oil
¼ cup chopped onions
1 large clove garlic, minced
⅓ cup sliced fresh mushrooms
¼ cup chopped red bell pepper
1 pound uncooked medium shrimp, peeled and deveined
1 splash white wine
1 pinch dried oregano
½ cup heavy cream, or to taste
3 tablespoons butter
1 tablespoon all-purpose flour
1 pinch salt and ground black pepper to taste
1 tablespoon freshly grated Parmesan cheese, or to taste
1 tablespoon chopped fresh basil, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Meanwhile, heat olive oil in a skillet over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in mushrooms and bell pepper; cook until bell pepper has softened and mushrooms are lightly browned, 3 to 5 minutes. Add shrimp, white wine, and oregano. Cook until shrimp are almost cooked through and turning pink, 3 to 5 minutes.
  • Add cream and butter. Simmer, stirring constantly, for 8 minutes. Add cooked spaghetti, mix to combine, and turn off heat. If cream sauce is too thin, thicken with flour. Season with salt and pepper and sprinkle with Parmesan cheese and basil.

Nutrition Facts : Calories 495.4 calories, Carbohydrate 26 g, Cholesterol 237.3 mg, Fat 31.6 g, Fiber 1.5 g, Protein 24.1 g, SaturatedFat 14.3 g, Sodium 332.8 mg, Sugar 1.9 g

CRAB AND PASTA PRIMAVERA



Crab And Pasta Primavera image

Number Of Ingredients 13

1 (8-ounce) package frozen imitation crab meat
4 ounces vermicelli or thin spaghetti
1 tablespoon butter or margarine
1 tablespoon vegetable oil
1 zucchini medium quartered lengthwise and sliced (about 1 cup)
1 1/2 cups mushrooms sliced
1/2 cup petite peas (rinse to break up chunks if necessary)
1/4 cup butter or margarine
3/4 cup whipped cream
1/4 cup Parmesan cheese grated
1/2 teaspoon basil dried basil leaves, crushed
1/8 teaspoon black pepper
parmesan cheese grated

Steps:

  • Begin thawing crab meat by immersing cellophane package in warm water.Cook pasta according to package directions drain, return to pot, cover and keep warm if necessary.Meanwhile, in a 10-inch skillet over medium-high heat, melt butter or margarine in oil. Add zucchini sauté for 1 minute or until zucchini is golden. Add mushrooms and peas sauté for 30 seconds or until peas are thawed. Transfer about 1/2 cup of the vegetables to a small bowl cover and keep warm. Reduce heat to medium.Melt butter or margarine in skillet with remaining vegetables. Stir in cream, cheese, basil and pepper. When hot, transfer to a medium bowl cover and keep warm.Cut crab meat into 1/2 -inch pieces. In skillet over medium heat, simmer crab meat in a small amount of water just until heated through drain. Add crab meat and creamed vegetable mixture to drained pasta toss gently to mix. Transfer to a large serving plate and top with reserved vegetables.Serve with Parmesan cheese.

Nutrition Facts : Nutritional Facts Serves

SPICY CRAB AND CORN PASTA



Spicy Crab and Corn Pasta image

Fresh crab meat may taste sweet and delicate, but it can stand up to spicy and strong flavors. In this summery pasta, crab is paired with fresh corn, which brings out its sweetness, and spicy, garlicky panko, which serves as a punchy, crunchy counterpoint. The bread crumbs are a little trick you'll want to keep in your back pocket for any pasta dish that needs a lift (or try them in place of croutons in a Caesar salad.) The crumbs are only mildly spicy as written, but bump up the red-pepper flakes if you want more heat. Finally, a note on Parmesan: The amount called for here is just enough to add depth of flavor, a bit of richness and a hit of salt. Purists who believe seafood and cheese should never mix can omit it altogether if desired.

Provided by Lidey Heuck

Categories     dinner, weeknight, pastas, seafood

Time 35m

Yield 4 servings

Number Of Ingredients 13

Kosher salt (Diamond Crystal)
12 ounces spaghetti
1 lemon
5 tablespoons unsalted butter
1 garlic clove, grated
1/4 teaspoon red-pepper flakes, plus more to taste
3/4 cup panko
1/2 cup dry white wine
Kernels from 1 large or 2 small ears corn (about 3/4 cup)
8 ounces fresh lump crab meat
3 tablespoons chopped fresh parsley
3 tablespoons grated Parmesan
Julienned or torn fresh basil leaves, for serving

Steps:

  • Bring a large pot of salted water to boil. Add the spaghetti and cook, tossing occasionally, until al dente. Scoop out 1 cup pasta water, then drain the pasta and set aside. Zest, then juice the lemon, and set aside to use later.
  • Meanwhile, in a large (12-inch) skillet, melt 2 tablespoons butter over medium-low. Add the garlic, red-pepper flakes, and 1/4 teaspoon salt and cook for 1 minute, stirring often, until fragrant. Add the panko and cook, stirring occasionally, until the panko begins to brown. At that point, begin stirring almost constantly and cook until the crumbs are golden brown, about 2 minutes. Transfer to a small bowl and set aside, reserving the skillet.
  • Wipe out the skillet with a paper towel. Add the remaining 3 tablespoons butter, along with the wine. Bring to a simmer over medium heat, stirring to melt the butter, and add the corn kernels. Cook until the corn is tender and the liquid is reduced by about half, 3 to 4 minutes. Turn off the heat and set aside until the pasta is ready.
  • Add the reserved pasta water to the skillet, along with 1 teaspoon salt. Bring to a simmer over medium-low heat, then add the cooked pasta and cook, tossing often, until about half the liquid has been absorbed, 1 to 2 minutes.
  • Add the crab and parsley, toss, and cook for 1 more minute, until the crab is heated through. Off the heat, stir in the lemon juice, then the Parmesan, and toss until the cheese is melted. Taste for seasonings and add salt to taste.
  • Serve the pasta in shallow bowls, topped with a generous sprinkle of bread crumbs, lemon zest, basil and more red-pepper flakes if desired.

LEMON-GARLIC PENNE WITH CRAB



Lemon-Garlic Penne with Crab image

Our Christmas Eve supper isn't the same without this seafood pasta. I love lots of garlic, but you can use less to suit your family's tastes. -Chrissy Fessler, Hazleton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 5 servings.

Number Of Ingredients 9

2 cups uncooked penne pasta
5 garlic cloves, minced
1/4 cup butter, cubed
2 tablespoons olive oil
1 can (14-1/2 ounces) chicken broth
2 cans (6 ounces each) lump crabmeat, drained
3 tablespoons lemon juice
1/2 cup minced fresh parsley, divided
Lemon wedges

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, cook and stir garlic in butter and oil over medium heat for 2 minutes or until garlic is golden (do not brown). Add the broth, crab and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until sauce is reduced by half., Drain pasta; toss with crab sauce and 1/4 cup parsley. Garnish with lemon wedges and remaining parsley.

Nutrition Facts : Calories 279 calories, Fat 16g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 537mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.

CRAB AND PASTA PRIMAVERA



Crab And Pasta Primavera image

Number Of Ingredients 13

1 (8-ounce) package frozen imitation crab meat
4 ounces vermicelli or thin spaghetti
1 tablespoon butter or margarine
1 tablespoon vegetable oil
1 zucchini medium quartered lengthwise and sliced (about 1 cup)
1 1/2 cups mushrooms sliced
1/2 cup petite peas (rinse to break up chunks if necessary)
1/4 cup butter or margarine
3/4 cup whipped cream
1/4 cup Parmesan cheese grated
1/2 teaspoon basil dried basil leaves, crushed
1/8 teaspoon black pepper
parmesan cheese grated

Steps:

  • Begin thawing crab meat by immersing cellophane package in warm water.Cook pasta according to package directions drain, return to pot, cover and keep warm if necessary.Meanwhile, in a 10-inch skillet over medium-high heat, melt butter or margarine in oil. Add zucchini sauté for 1 minute or until zucchini is golden. Add mushrooms and peas sauté for 30 seconds or until peas are thawed. Transfer about 1/2 cup of the vegetables to a small bowl cover and keep warm. Reduce heat to medium.Melt butter or margarine in skillet with remaining vegetables. Stir in cream, cheese, basil and pepper. When hot, transfer to a medium bowl cover and keep warm.Cut crab meat into 1/2 -inch pieces. In skillet over medium heat, simmer crab meat in a small amount of water just until heated through drain. Add crab meat and creamed vegetable mixture to drained pasta toss gently to mix. Transfer to a large serving plate and top with reserved vegetables.Serve with Parmesan cheese.

Nutrition Facts : Nutritional Facts Serves

CRAB AND RICE PRIMAVERA



Crab and Rice Primavera image

If pasta primavera is always a hit at your house, this Healthy Living Crab and Rice Primavera is a must-try recipe!

Provided by My Food and Family

Categories     Home

Time 20m

Yield Makes 6 servings.

Number Of Ingredients 8

2 cups frozen broccoli, cauliflower and carrot blend
1/4 cup water
2 cups fat-free milk
1 pkg. (8 oz.) imitation crabmeat
1 Tbsp. butter or margarine
1/4 tsp. garlic powder
1-1/2 cups instant white rice, uncooked
1/2 cup KRAFT Reduced Fat Parmesan Style Grated Topping

Steps:

  • Bring vegetables and water to boil in medium saucepan, stirring occasionally. Reduce heat; cover. Simmer 3 minutes.
  • Add milk, imitation crabmeat, butter and garlic powder. Bring to full boil.
  • Stir in rice and grated topping; cover. Remove from heat. Let stand 5 minutes. Fluff with fork.

Nutrition Facts : Calories 260, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g

Tips:

  • Use fresh, high-quality ingredients. This will make all the difference in the flavor of your dish.
  • Don't overcook the crab. Crab is a delicate seafood, so it's important to cook it just until it's opaque and tender. Overcooked crab will be tough and rubbery.
  • Use a variety of vegetables. This will add color, flavor, and texture to your dish. Some good choices include asparagus, broccoli, carrots, and zucchini.
  • Use a light sauce. A heavy sauce will overwhelm the delicate flavor of the crab. A simple butter sauce or a white wine sauce are good options.
  • Serve immediately. Crab and pasta primavera is best served fresh out of the pan. The flavors will fade if you let it sit for too long.

Conclusion:

Crab and pasta primavera is a delicious and easy-to-make dish that's perfect for a quick and easy weeknight meal. It's also a great way to use up leftover crabmeat. With its variety of fresh vegetables, light sauce, and tender crab, this dish is sure to please everyone at the table.

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