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Roasted Vegetable and Crab Penne Pasta




Source of Recipe


gastronomy


Recipe Introduction


Try this with shrimp, too.


List of Ingredients




1 large tomato, cut in half
� cup broccoli florets
� cup artichoke hearts, cut in quarters
� red pepper
� green pepper
2 tablespoons regular olive oil
2 cloves garlic, crushed
� cup large domestic, white mushrooms, stemmed and sliced
2 cups penne pasta, cooked
1 tablespoon fresh basil, cut into strips
1 tablespoon fresh Italian parsley, chopped
2 tablespoons Parmesan cheese
6 ounces fresh Dungeness crab
1 teaspoon extra virgin olive oil


Recipe



Place the halved tomato, broccoli, artichoke hearts, and the peppers into a baking dish and roast for 2-3 minutes under the broiler, approximately 3 inches from the heat source. Remove from heat. Peel the peppers and remove any of the blackened skin from the tomato. Julienne the tomatoes and peppers.

In a heavy saut� pan, cook the garlic in 2 tablespoons of regular olive oil for one minute. Add the tomato, broccoli, artichoke hearts, peppers, and mushrooms and saut� for 60 seconds. Add the hot penne pasta and half of the basil, parsley, and Parmesan cheese. Saut� one more minute. Add the Dungeness crab and saut� for 30 seconds. Top with 1 teaspoon of extra virgin olive oil.

Spoon onto individual serving plates and garnish with the remaining basil, parsley, and Parmesan cheese.