Gemelli Pasta with Crab in a Light Lemon Sauce
Gemelli Pasta with Crab in a Light Lemon Sauce is a wonderful way to use fresh or quality canned crab meat. Easy to make too.
Ingredients
- ¼ cup extra virgin olive oil
- 1 fennel bulb trimmed, halved and thinly sliced laterally
- 1 cup ricotta cheese use either a high-quality ricotta or Homemade Ricotta Cheese
- 1 ½ cups light cream
- ½ cup lemon juice
- 2 teaspoons lemon zest zest first, juice second
- 1 pound crab meat picked through for any lingering shells
- 8 ounces Gemelli pasta I like the shape, but you could use shells or bow-tie pasta, cooked according to package directions, well-drained, ½ cup pasta water reserved
- Finely chopped fennel fronds the feathery leaves
Instructions
- Heat the oil in a large skillet over medium heat; add the fennel and saute until softened. Add the ricotta and cream, stir together until just melted. Stir in the lemon juice, lemon zest, crab and cooked pasta.
- Stir together until well combined (be gentle when stirring to keep the crab as intact as possible), adding some pasta water if the mixture seems to dry. Sprinkle with chopped fennel leaves and serve.
Notes
Find the recipe for Homemade Ricotta here
Nutrition
Serving: 1gSodium: 596mgFiber: 3gCholesterol: 182mgCalories: 638kcalPolyunsaturated Fat: 19gSaturated Fat: 15gFat: 37gProtein: 36gCarbohydrates: 40g
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