Sun-Dried Tomato-Crab Cake Pasta
Crusty Bread
Wine Recommendation
Clos du Bois Chardonnay
Ingredients
- ½ (16-oz) box frozen premium lump crab cakes
- 1 Tbsp butter, melted
- 6 oz penne pasta (or use 1 [8.5-oz] pouch penne ready pasta)
- ½ cup heavy cream
- ⅓ cup chicken broth
- ¼ cup sun-dried tomato pesto
- ½ (10-oz) pkg baby 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 5 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
- ½ (14-oz) loaf sliced French bread
Side Dish Instructions
- Preheat oven to 400°F. Bake bread alongside crab cakes in oven for 4 to 5 minutes or until thoroughly heated and crusty.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
867
|
270
|
1137
|
| Fat (g) | 44 | 2 | 46 |
| Sat. Fat (g) | 22 | 1 | 23 |
| Protein (g) | 31 | 11 | 42 |
| Carb (g) | 82 | 51 | 133 |
| Fiber (g) | 6 | 2 | 8 |
| Sodium (mg) | 1384 | 597 | 1981 |
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
