Fusilla Pugliese with Crab in a Light Lemon Cream Sauce
Easy and elegant.
Buy lump crab meat in the refrigerated section of your supermarket or fish counter.
Origin: From the Kitchen of LindySez
1/4 cup COLAVITA Extra Virgin Olive Oil 1 fennel bulb, trimmed, halved and thinly sliced laterally 1 cup ricotta cheese 1 1/2 cups light cream 1/2 cup lemon juice 2 teaspoons lemon zest 1 pound crab meat, picked through for shells 1 package Dal Raccolto Fusilli Pugliese Pasta, cooked according to package directions; 1/2 cup pasta water reserved Finely chopped fennel fond leaves, (optional)
Heat the oil in a large skillet; add the fennel and saute until softened. Add the ricotta and cream, stir together until melted. Stir in the lemon juice, lemon zest, crab meat and cooked pasta. Stir together gently until well combined (be gentle to keep the crab as intact as possible) adding a little pasta water if it seem to dry. Sprinkle with chopped fennel leaves and serve. Makes 6 - 8 servings. Per Serving: 481 Calories (39.6% from fat); 21g Fat (9g Sat, 9g Mono, 2g Poly); 24g Protein; 48g Carbohydrate; 2g Dietary Fiber; 96mg Cholesterol; 252mg Sodium. Food Exchanges; 3 Grain (Starch); 2 Lean Meat; 3 1/2 Fat. _______________________________ Look for Dal Raccolto Artisan Pasta and other fine Colavita products in your supermarket, or to purchase online visit ColavitaStore.com