Linguine With Zucchini, Tomato, And Crab Recipe

Name: Linguine With Zucchini, Tomato, And Crab Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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

Servings: persons

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.

105

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Linguine With Zucchini, Tomato, And Crab Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!