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Penne and Crab Primavera with Roasted Tomatoes and Red Peppers
Ingredients
1/3 cup heavy cream
1/2 cup water
1/2 cup low fat sour cream
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
2 Tbsp minced shallots
1 Tbsp minced garlic
3 Roma tomatoes
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
2 tsp minced shallots
1 tsp minced garlic
1/2 cup roasted red peppers
1/2 cup white wine
12 oz lump crab
4 cups cooked penne pasta
Instructions
Preheat oven to 350F.
In a medium bowl, stir cream, water, sour cream, salt and pepper. Set aside.
Lightly coat a large sauté pan with canola oil spray. Over medium heat, sauté shallots and garlic until garlic turns a golden brown.
Cut tomatoes in half and core them. In a small bowl, mix together salt, pepper, shallots and garlic and sprinkle over the top of tomato halves. Lightly coat a baking sheet with canola oil spray. Place tomatoes on baking sheet and roast for 15 minutes, or until lightly browned.
Julienne the roasted tomatoes and red peppers and add to the pan with the shallots and garlic. Sauté briefly.
Deglaze pan with wine and reduce by half. Add cream mixture and cook over low heat until slightly thickened. Add crab and pasta and continue cooking until heated through.
Evenly divide pasta and sauce among 4 plates.
Nutrition
| Calories | 465 |
| Protein | 27g |
| Sodium | 615mg |
| Carbohydrates | 58g |
| Fat | 9g |
| Fiber | 3g |
| Cholesterol | 95mg |
| Servings | 4 |