Few things scream spring more than a delightful creamy pasta with crab and spring vegetables. This dish combines fresh flavors with the richness of pasta, making it one of my absolute favorites to prepare when I want to impress friends or family.
It’s incredibly simple to make but tastes like a dish you could be served in a real Italian trattoria. The secret lies in using fresh ingredients, especially when it comes to the crab meat. Trust me, it’s worth it!
If you’re a fan of Italian food, you might also want to try homemade garlic bread with cheese and herbs as a side dish. Together, these two dishes make a fantastic combination on the dinner table.
Ingredients
- 400 g pasta (e.g., tagliatelle)
- 300 g fresh crab meat
- 2 tbsp olive oil
- 2 cloves garlic, finely chopped
- 1 dl heavy cream
- 2 dl grated parmesan
- 1 pcs zucchini, sliced
- 100 g asparagus, chopped
- 100 g sugar snap peas
- 1 lemon, zest and juice
- Salt and pepper to taste
- Fresh basil for serving
Instructions
1. Cook the pasta in a large pot of lightly salted water until al dente. Drain and set aside.
2. Heat the olive oil in a large frying pan over medium heat. Add the garlic and sauté until golden and aromatic.
3. Add the zucchini, asparagus, and sugar snap peas to the pan and cook them for 3-4 minutes until slightly soft but still crisp.
4. Reduce the heat and add the heavy cream, grated parmesan, lemon zest, and lemon juice. Let it simmer for a few minutes until the sauce is creamy and the cheese has melted.
5. Stir in the fresh crab meat and the pasta. Mix everything well and season with salt and pepper to taste.
6. Garnish with fresh basil before serving. Serve immediately and enjoy!
Notes
For the best flavor, use fresh crab meat and adjust the amount of cream for a lighter or richer sauce according to your preference.
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