Crab Fettuccine

So tonight I tried this recipe for Crab Fettuccine. I did alter a couple of things from this original recipe.  I cut the half and half amount to 1 cup.  I also then cut the second simmer time to 5 minutes.  I like mine with a little more zest so I added extra chili when I served it.  Everyone ate it.  The kids had 2 helpings. I thought it was just right, not too heavy but very flavorful.

• 1 pound (or 500 grams) egg fettuccine
• 12-16 oz crab meat
• 3 tablespoons unsalted butter
• 1 clove garlic, minced- I used 2 cloves
• Pinch hot chile flakes - I used more
• 2 cups sweet cherry tomatoes, halved
• Pinch sea salt

• Pinch brown sugar
• Freshly ground black pepper
• 2 cups half-and-half  - I only used 1 cup
• 1/2 cup fresh sweet peas
• 1/2 cup plus a pinch freshly grated Parmesan cheese
•  1/4 cup minced fresh parsley  
•  
• Cook the egg fettuccine according to package directions for al dente. Drain. In a pan, heat the unsalted butter in a pan over medium heat. Add the garlic, and pinch of chile flakes and saute until it becomes golden and fragrant, about 2 minutes. Add the sweet cherry tomatoes, sea salt, brown sugar, and freshly ground pepper to the pan. Cook for about 8 minutes, until the tomatoes begin to create a nice, light sauce. Add in the half-and-half and bring to a boil. The moment it starts to boil, turn the heat down to medium-low and add the sweet peas, 1/2 cup of Parmesan and a big handful of minced parsley. Stir and let it thicken for about 8 minutes.(if you cut the amount of half and half, cut cook time to 5 minutes) Mix in the crabmeat and heat through, about 2 minutes.
  
  Using tongs, mix the cooked fettuccine and the sauce. Serve topped with freshly grated Parmesan cheese and minced parsley

Pasta with tomatoes, zucchini, and pesto

Last week I started receiving weekly produce deliveries from a local farm.  My vegetable drawer is now filled with zucchini and yellow squash!  So I used my trusty Epicurious app and found a delicious new recipe for zucchini - Pasta with tomatoes, zucchini, and pesto!

Ingredients:
1/4 cup olive oil
4 cups 1/2-inch cubes zucchini
1 1/2 cups chopped onion
2 large garlic cloves, chopped
1 28-ounce can diced tomatoes in juice
1 pound spaghetti
1 7-ounce package purchased pesto
1/2 cup thinly sliced fresh basil
Grated Parmesan cheese

Heat oil in heavy large pot over medium-high heat.  Add zucchini, onion, and garlic and saute until zucchini is crisp-tender, about 5 minutes.  Add tomatoes with juices and simmer until almost all liquid evaporates, about 8 minutes. 

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot.

Add pesto to pasta and toss to coat.  Add zucchini mixture and toss over low heat to combine. Mix in basil.  Season pasta with salt and pepper.  Transfer pasta to large bowl.  Serve, passing Parmesan cheese separately.

I also added fresh parsley and oregano from our herb garden.  I used rotini instead of spaghetti because that is what I had in the pantry.  I would recommend rotini because the pesto gets in to the spiral of the noodle!

My husband and I throroughly enjoyed this meal and will have it again!