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Fettuccine With Crab And Tomatoes


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  • 1/2 cup low-sodium chicken broth
  • 1 onion chopped
  • 3 garlic cloves minced
  • 8 small plum tomatoes quartered
  • 1/4 cup no-salt added tomato paste
  • 1/4 cup dry white wine
  • 1 teaspoon dried basil
  • 1/4 teaspoon freshly-ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 3/4 pound cooked crabmeat picked over, flaked
  • 1/4 cup minced parsley
  • 6 ounces fettuccine
  • 4 scallions sliced
  • 2 tablespoons grated Parmesan cheese


Servings 4


Step 1

In a large nonstick skillet, bring the broth, onion and garlic to a boil. Reduce the heat and simmer, uncovered, stirring as needed, until the onion is softened and most of the liquid has evaporated, about 5 minutes.

Add the tomatoes, tomato paste, wine, basil, black pepper and cayenne; cook, stirring as needed, until the tomatoes are softened, 5 to 6 minutes. Add the crab and parsley; cook, stirring as needed, until heated through, 2 to 3 minutes.

Meanwhile, cook the fettuccine according to package directions. Drain, reserving 1/2 cup of the cooking liquid; place the fettuccine in a serving bowl. Immediately add the crab mixture and the cooking liquid; toss to coat. Serve, sprinkled with the scallions and cheese.

This recipe yields 4 servings.

Per Serving: 311 Calories, 3 g Total Fat, 1 g Saturated Fat, 88 mg Cholesterol, 320 mg Sodium, 41 g Total Carbohydrate, 3 g Dietary Fiber, 26 g Protein, 169 mg Calcium.

Serving Provides: 2 Breads, 1 Fruit/Vegetable, 2 Protein/Milk.

Points Per Serving: 6.

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