Creamy Crab and Asparagus Fettuccine

Servings: 2 | Serving size: 2 ounces pasta with 4 ounces crabmeat and sauce

Cooking Time: 30 Minutes

This recipe can easily be multiplied but does not make very good leftovers.

Ingredients

• 3 quarts water
• 4 ounces whole wheat or gluten-free fettuccine
• 2 tsp olive oil (divided)
• 8 ounces crimini mushrooms (sliced)
• 1 large shallot (minced)
• 8 ounces asparagus (cut into 2 inch pieces)
• 1/4 cup white wine
• 2 Tbsp lemon juice
• 1/8 tsp salt
• fresh ground black pepper to taste
• 8 ounces crabmeat
• 1 Tbsp fresh oregano
• 1 ounce semi-soft goat cheese

Place the water in a large pot over high heat.

While the water is coming to a boil, place 1 teaspoon olive oil in a large skillet over medium high heat. Add the mushrooms. Cook, tossing frequently, until well browned. Remove to a plate.

Add the second teaspoon of oil to the pan and then the shallots. Cook for about 2 minutes, stirring frequently.

While the shallots are cooking, add the pasta to the boiling water. Stir frequently.

Add the asparagus to the shallots and cook for about 5 minutes, tossing frequently.

Add the white wine, lemon juice, salt, pepper, crabmeat and goat cheese. Reduce the heat to medium and stir continuously to heat the crab through and melt the goat cheese (about 5 minutes).

When the pasta is ready, add the cooked fettuccine and the oregano. Toss well. If the sauce is a too thick, add some of the pasta water 1 tablespoon at a time.