Crab Primavera with Spaghetti

We had another yummy meal; that makes it two in a row.   This one comes from the Flat Belly Diet Cookbook.  It says it serves 4.  Jim could only eat for 2.  While making the meal and checking the recipe, I noticed at the top that it said that all the signs of spring are here.  I thought it’s February, but looked out the kitchen window and saw that my neighbor’s daffodils were in bloom.  I could really see this as a great outdoor meal with friends in the spring.   

Ingredients:

1 red onion, cut into wedges

1 yellow bell pepper, cut into thin strips

1 zucchini, halved and sliced

2 garlic cloves, minced

¼ C EVOO, divided

4 oz. multigrain spaghetti

1 large tomato, seeded and chopped

¼ C shredded fresh basil

1 # lump crabmeat, picked over (buy Phillips from Costco and you don’t have to pick)

¼ C Parmesan cheese

Directions:

1.       Preheat the oven to 450 degrees.  Combine the onion, pepper, zucchini, and garlic in a 9” x 9” pan.  Drizzle with 2 T of oil and toss to coat.  Roast for 15 minutes or until the vegetables are browned, tossing occasionally.  (Mine, of course took longer.)

2.        Meanwhile, prepare the pasta per package directions, reserving ½ C of the cooking liquid before draining. 

3.       Combine the roasted vegetables, pasta, tomato, basil, and crab in a large bowl.  Toss with remaining EVOO to coat.  Add cooking liquid a few  tablespoons at a time, if needed until moistened. 

4.       Sprinkle with the cheese and serve.