Ingredients
| 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 |
Steps
- 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.
Nutritional Information
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.