|1 box (340 g)||Italpasta Gluten Free Penne, cooked and drained|
|1 tbsp (15 mL)||Italpasta Extra Virgin Olive oil, divided|
|½ cup (125 mL)||chopped pancetta|
|2||shallots, thinly sliced|
|3||garlic cloves, thinly sliced|
|1/2 cup (125 mL)||white wine|
|1 ½ cups (375 mL)||Italpasta Diced Tomatoes|
|⅓ cup (75 mL)||whipping cream|
|¾ tsp each (4 mL)||salt and pepper|
|8 oz (250 g)||lump crabmeat|
|½ cups (125 mL)||torn fresh basil|
|1 tbsp (15 mL)||finely grated lemon zest|
- Heat the oil in a large skillet set over medium. Add the pancetta. Cook for 5 minutes or until golden around the edges. Add shallots and garlic; cook for 2 minutes or until fragrant.
- Add the wine and cook for 1 minute. Stir in the diced tomatoes, cream, salt and pepper. Simmer for 7 minutes or until slightly reduced.
- Stir in the crabmeat and basil. Toss with cooked fusilli. Serve immediately.
Tip: Serve with grated Parmesan or crumbled goat cheese.
Calories per serving 592, Fat 20 g, Cholesterol 58 mg, Sodium 726 mg, Carbohydrates 79 g, Fibre 2 g, Sugar 2 g, Protein 14 g
- One serving contains 22% of the %DV of Vitamin C.