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Crab and Pasta Primavera

Makes 4 servings
* You can leave out the crab or substitute chicken if you prefer. You may also substitute different vegetables if you prefer.


  • 1 8-ounce package frozen imitation crab meat
  • 4 ounces vermicelli or thin spaghetti
  • 1 tablespoon butter or margarine
  • 1 tablespoon vegetable oil
  • 1 zucchini medium quartered lengthwise and sliced (about 1 cup)
  • 1 1/2 cups mushrooms sliced
  • 1/2 cup petite peas (rinse to break up chunks if necessary)
  • 1/4 cup butter or margarine
  • 3/4 cup whipped cream
  • 1/4 cup parmesan cheese grated
  • 1/2 teaspoon basil
  • 1/8 teaspoon black pepper
  • Parmesan cheese grated


1. Begin thawing crab meat by immersing cellophane package in warm water.

2. Cook pasta according to package directions; drain, return to pot, cover and keep warm if necessary.

3. Meanwhile, in a 10-inch skillet over medium-high add oil and zucchini; sauté for 1 minute or until zucchini is golden. Add mushrooms and peas; sauté for 30 seconds or until peas are thawed. Transfer about 1/2 cup of the vegetables to a small bowl; cover and keep warm. Reduce heat to medium.

4. Melt butter or margarine in skillet with remaining vegetables. Stir in cream, cheese, basil and pepper. When hot, transfer to a medium bowl; cover and keep warm.

5. Cut crab meat into 1/2 -inch pieces. In skillet over medium heat, simmer crab meat in a small amount of water just until heated through; drain. Add crab meat and creamed vegetable mixture to drained pasta; toss gently to mix. Transfer to a large serving plate and top with reserved vegetables.

6. Sprinkle with Parmesan cheese.
Serve with Tossed Green Salad and French bread

Find more great family recipes and meal planning assistance at Dine Without Whine.