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Lemon and Crab Capellini With Feta

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“I found this recipe in Cooking Club magazine.”
READY IN:
18mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

  • 6 ounces capellini
  • 3 tablespoons extra-virgin olive oil
  • 5 plum tomatoes, coarsely chopped
  • 12 cup kalamata olive, pitted and sliced
  • 1 12 teaspoons dried Italian seasoning
  • 8 ounces flaked imitation crabmeat
  • 2 tablespoons lemon juice
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 1 (4 ounce) packagecrumbled feta cheese with sun-dried tomatoes and basil
  • 2 tablespoons chopped fresh basil

Directions

  1. Cook pasta according to package directions; drain.
  2. Meanwhile, heat oil in large skillet over med-high heat until hot. Cook tomatoes, olives and Italian seasoning 5 minutes or until tomatoes are soft. Stir in crab, lemon juice, salt and pepper; simmer 1 minute or until heated through.
  3. Serve over pasta; sprinkle with cheese and basil.

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