Ingredients

  • 3 (6 ounce) cans crabmeat
  • 1 pound cherry tomatoes, sliced in half
  • Lemon wedges, for serving
  • 1/2 cup olive oil
  • Pecorino Romano cheese, shredded for serving
  • 2 packets pesto sauce mix
  • 2 (12 ounces) boxes or packages gluten free spaghetti, cooked in salted water
  • 1 cup water
  • 1 pound white mushrooms, sliced

Ready In 35 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Cook pasta in salted water according to package directions while preparing sauce. Rinse and set aside.
  • INGREDIENTS:

Step 2

  • In a large pan, whisk together water, oil and pesto mix. Bring to a boil over medium high heat.
  • INGREDIENTS:
  • EQUIPMENT:

Step 3

  • Lower to medium and add mushrooms and tomatoes. Cook until tomatoes are tender.
  • INGREDIENTS:

Step 4

  • Add crabmeat and cook for another 10 minutes. Sauce should be simmering. If not, turn up heat.
  • INGREDIENTS:
  • Length: 10 minutes

Step 5

  • Lower heat and add pasta. Toss to combine pasta and sauce.
  • INGREDIENTS:

Step 6

  • Serve with shredded Pecorino Romano cheese and a spritz of fresh lemon juice.
  • INGREDIENTS: