Tuscan crab and asparagus pasta

Tuscan crab and asparagus pasta
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This Tuscan crab and asparagus pasta recipe is fancy enough for entertaining and easy enough for a weeknight dinner.


  • 1 tablespoon red peppers, thinly sliced
  • 4 spears asparagus, fresh, cut into 2-inch pieces
  • 1 tablespoon pine nuts, toasted
  • 2 teaspoons fresh oregano, chopped
  • 1/3 cup chicken broth
  • 2 tablespoons butter
  • salt and pepper, to taste
  • Garnish:
  • 1 tablespoon fresh basil, thinly sliced
  • 1 tablespoon Asiago cheese, freshly grated


  1. Cook pasta according to package directions
  2. Heat olive oil in large sauté pan over medium heat. Add garlic and lightly cook to release flavor. Do not brown
  3. Add sun-dried tomatoes, red peppers, asparagus, pine nuts, and oregano. Sauté until vegetables are tender
  4. Add chicken broth and butter and cook, stirring, until slightly reduced and thickened
  5. Add crab meat and cooked pasta, tossing well to incorporate with sauce ingredients. Heat thoroughly
  6. Add salt and pepper to taste. Garnish with basil, Asiago cheese and additional sun-dried tomatoes, if desired
  7. Optional Preparation:
  8. Roast garlic and peppers and grill asparagus before sautéing in recipe.

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