INGREDIENTS
12 ounces vegetable-based or whole wheat pasta 1 1/2 Tablespoons truffle oil 3–4 cloves garlic, minced (or 1 Tablespoon from the jar) 16 ounces shiitake mushrooms, chopped into small pieces 3 Tablespoons balsamic vinegar 8 ounces fresh lump crab meat 1/3 cup feta cheese, crumbles 2 Tablespoons fresh parsley, chopped Freshly ground pepper to taste PREPARATION Prepare pasta according to package directions. Place in serving bowl and keep warm. Place large nonstick skillet over medium heat. Add 1 tablespoon truffle oil and heat for 2–3 minutes. Add garlic and sauté 4–5 minutes, or until softened. Add mushrooms and balsamic vinegar. Continue cooking for another 5 minutes. Add crab and heat through. Pour veggie and crab mixture over the pasta. Add 1/2 tablespoon of truffle oil and gently stir. Top with 1/2 tablespoon feta cheese, parsley and ground pepper to taste. Makes 4–5 servings.
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THE REBELLIOUS RDAs a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect. Archives
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