Linguine With Zucchini, Tomato, and Crab Recipe

Name: Linguine With Zucchini, Tomato, and Crab Recipe
Total time: 30 min
Yield: 4
Ingredients: 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 chile 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 crab meat, picked over for shells; 1/2 cup loosely packed basil leaves, roughly chopped

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.

One-Pot Wonders: Linguine With Zucchini, Tomato, and Crab

Linguine With Zucchini, Tomato, and Crab Recipe

Active 30 mins

Total 30 mins

Serves 4 servings

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 red chile 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 crab meat, picked over for shells
1/2 cup loosely packed basil leaves, roughly chopped

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.
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.
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.

This Recipe Appears In

One-Pot Wonders: Linguine With Zucchini, Tomato, and Crab

Nutrition Facts (per serving)
396	Calories
12g	Fat
47g	Carbs
25g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	396
% Daily Value*
Total Fat 12g	16%
Saturated Fat 3g	13%
Cholesterol 67mg	22%
Sodium 681mg	30%
Total Carbohydrate 47g	17%
Dietary Fiber 5g	17%
Total Sugars 7g
Protein 25g
Vitamin C 32mg	162%
Calcium 120mg	9%
Iron 3mg	17%
Potassium 895mg	19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)