Sun-Dried Tomato-Crab Cake Pasta
Garlic Bread
Wine Recommendation
Clos du Bois Chardonnay
Ingredients
- 1 (16-oz) box frozen premium lump crab cakes
- 2 Tbsp butter, melted
- 12 oz penne pasta (or use 2 [8.5-oz] pouches penne ready pasta)
- 1 cup heavy cream
- ¾ cup chicken broth
- ½ cup sun-dried tomato pesto
- 1 (10-oz) pkg spinach
Instructions
- Preheat oven to 400°F. Arrange frozen crab cakes on a lightly greased baking sheet; brush tops with butter. Bake 15 minutes.
- Meanwhile, cook pasta according to package directions.
- Cook cream, broth, and pesto in a saucepan over medium heat 6 to 8 minutes or until thickened. Add spinach in batches. Cook just until wilted.
- Break crab cakes into large pieces; gently fold into cream sauce. Toss with pasta.
Side Dish Ingredients
- 1 (16-oz) pkg garlic bread
Side Dish Instructions
- Preheat oven to 400°F. Bake bread alongside crab cakes in oven for 5 to 10 minutes or until thoroughly heated and crusty.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
513
|
239
|
752
|
| Fat (g) | 23 | 11 | 34 |
| Sat. Fat (g) | 10 | 3 | 13 |
| Protein (g) | 31 | 5 | 36 |
| Carb (g) | 47 | 31 | 78 |
| Fiber (g) | 3 | 0 | 3 |
| Sodium (mg) | 585 | 385 | 970 |
30 Minute Meals Meal Plan
This recipe selected from the eMeals 30 Minute Meals Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
