Linguine With Zucchini, Tomato, and Crab Recipe

Zucchini, tomatoes, and lumps of crabmeat make up the summery sauce in this pasta dish. Yasmin Fahr

This light, summery pasta is packed with tender zucchini, plump burst tomatoes, and a decadent touch of fresh crabmeat.

Why this recipe works:

  • Fresh, ripe tomatoes quickly burst to become a flavorful sauce that will coat the noodles.
  • Finishing the pasta in vegetable stock adds tons of flavor, all while using just 1 pot.

Recipe Facts

Active: 30 mins
Total: 30 mins
Serves: 4 servings

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  • Kosher salt and freshly ground black pepper
  • Water
  • 1 pound regular, whole wheat, or quinoa linguine
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1/2 red onion, sliced
  • Pinch of red chili flakes
  • 1 large zucchini, diced (about 2 cups)
  • 2 cups quartered cherry tomatoes
  • 1 quart homemade vegetable stock or low-sodium vegetable broth
  • 6 ounces lump blue crabmeat, picked over for shells
  • 1/2 cup loosely packed basil leaves, roughly chopped


  1. In a large pot of salted boiling water, cook pasta for half the cooking time specified on the package. Drain in a colander, drizzle lightly with oil and toss to coat to prevent sticking.

  2. Wipe out the pot, then add the remaining 2 tablespoons olive oil and heat over medium-high heat until shimmering. Add onion, a pinch of salt, and chili flakes and cook until softened, about 4 minutes. Add zucchini and tomatoes, season with salt and pepper, and cook until tomatoes and zucchini have softened, about 5 minutes. Transfer to a bowl along with any juices and set aside.

  3. Return pasta to the pot along with 1 cup vegetable stock and cook over medium-high heat, stirring frequently, until most of the stock is absorbed. Continue stirring in stock, 1/2 cup at a time, until pasta is al dente (you may not need the full quart of vegetable stock; conversely, if you use all of the stock and still need to cook the pasta further, add water 1/2 cup at a time until pasta is al dente). Stir in tomato mixture and crabmeat and cook until warmed through; if necessary, add more water or stock, 1 tablespoon at a time, to create a saucy consistency. Season with salt and pepper, top with fresh basil, and serve.

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