Crab Linguine with Broccoli and Tomatoes
Indulge in the delightful flavors of coastal cuisine with this vibrant Crab Linguine with Broccoli and Tomatoes. This quick and easy pasta dish combines tender linguine and nutrient-packed broccoli florets with the juicy sweetness of cherry tomatoes and the delicate, briny richness of lump crab meat. Enhanced with fragrant garlic, a touch of zesty lemon, and a dash of optional red pepper flakes for a subtle kick, this recipe is perfect for a light yet satisfying meal. Finished with chopped parsley and a generous sprinkle of Parmesan cheese, it’s a beautifully balanced dish that’s as elegant as it is simple to prepare. Ready in just 30 minutes and bursting with fresh ingredients, this recipe brings restaurant-quality seafood pasta to your table for any occasion.
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Recipe Information
Ingredients
- 12 oz linguine
- 2 cups broccoli florets
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1.5 cups cherry tomatoes, halved
- 8 oz cooked lump crab meat
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 0.5 tsp crushed red pepper flakes (optional)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 0.5 cup grated Parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. During the last 2 minutes of cooking, add the broccoli florets to the pot. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant, being careful not to burn it.
Add the cherry tomatoes to the skillet and cook for 3 to 4 minutes, stirring occasionally, until they soften and release some of their juices.
Stir in the crab meat, lemon zest, lemon juice, and red pepper flakes (if using). Cook for 2 to 3 minutes until warmed through.
Add the cooked linguine and broccoli to the skillet, tossing to coat everything evenly in the sauce. If the mixture seems dry, stir in some of the reserved pasta water one tablespoon at a time until desired consistency is reached.
Season with salt and black pepper to taste. Remove the skillet from heat and sprinkle the chopped parsley over the pasta.
Serve immediately, garnished with grated Parmesan cheese. Enjoy!
Nutrition Facts
Calories |
1386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 2790 mg | 121% | |
| Total Carbohydrate | 132.1 g | 48% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 10.9 g | ||
| Protein | 85.7 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 791 mg | 61% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1568 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
