A fancy but super fast and simple creamy crab pasta!

Hello decadence! This amazing meal is oh-so-simple to make. And fast. The 3-ingredient crab dip has to be made ahead (which only takes about 5 minutes - just stir and refrigerate). I used leftovers so this creamy pasta with crab and peas was ready in 15 minutes.

Fancy doesn’t get much easier than that!

The back-story here is that the crab dip is a 3-ingredient lovely little appetizer my Aunt Edith passed down. I accidentally doubled the recipe (darn those details!) and served the huge bowl of crab dip to all of 4 people. We went to town, scooping it up with crackers and toasted baguette slices, but I still had tons of extras at the end of the day. So I got creative, came up with this recipe and we dined like royalty another night!

I love when leftovers are remade into an entirely new dish.

And I especially love when I can get such a delicious dinner on the table with so little effort. You just cook the pasta, drain and add the remaining ingredients to heat them through. One pan, no fuss. And you're rewarded with a bowl full of creamy pasta studded with chunks of crab meat and bright green peas. I think I'll have to "accidentally" double the recipe on the crab dip again just to use it for this creamy pasta dinner. You should, too. Enjoy!

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Yield: 4 servings

Creamy pasta with crab and peas

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A fancy but super fast and simple creamy crab pasta!

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 1 pound whole wheat pasta (spaghetti or angel hair work best here, in my opinion)
• 2 cups quickie crab dip
• 1 heaping cup frozen peas
• Juice of one lemon
• salt and pepper, to taste
• ¼ cup fresh parsley, chopped

Instructions

1. Cook pasta until al dente. Drain, reserving 1 cup of the cooking liquid.
2. Return pasta to pan over low heat and add crab dip, frozen peas and lemon juice. Stir to combine. Add reserved pasta cooking liquid ¼ cup at a time, as needed, to help everything adhere and become saucy. Let heat through for 1-2 minutes. Season to taste with salt and pepper. Serve hot, sprinkled with chopped parsley.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 502Total Fat: 29gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 100mgSodium: 583mgCarbohydrates: 45gFiber: 6gSugar: 5gProtein: 20g

** What's your favorite way to remake leftovers into a completely new dish?