Capture the classic taste of Tuscany with great texture, fresh vegetables and succulent crab meat! This recipe for Tuscan Crab & Asparagus Pasta is light, delicious and hassle-free.
Created by Michael W. of Chicago, Illinois for the 2004 Phillips Seafood Pasta Recipe Contest.
8 oz. Phillips Crab Meat
4 oz. dry fusilli or any similar pasta
2 Tbsp. olive oil
1 tsp. garlic, finely chopped
1 Tbsp. sun-dried tomatoes, thinly sliced
1 Tbsp. red peppers, thinly sliced
4 spears asparagus, fresh, cut into 2″ pieces
1 Tbsp. pine nuts, toasted
2 tsp. fresh oregano, chopped
1/3 c. chicken broth
2 Tbsp. butter
salt and pepper to taste
1 Tbsp. fresh basil, thinly sliced
1 Tbsp. asiago cheese, freshly grated