Linguine With Zucchini, Tomato, and Crab


crab1I was given several zucchini and yellow squash from a friend’s garden last week. The BK loves yellow squash but has never been a fan of zucchini. In an effort to jazz it up a bit I decided to try them in this recipe along with red onion, grape tomatoes, pasta, and crabmeat. This is a “one-pot” recipe, but I split the work into two (one for the pasta – one for the vegetables) to speed up the process. The manner in which the pasta is cooked is unique and a brilliant way to infuse more flavor into your dish. Cook the pasta half-way through using water; drain and toss with olive oil; then, return to the pot and finish cooking the pasta using vegetable stock. Brilliant!!



  • Kosher salt and freshly ground black pepper
  • Water
  • 1 pound regular, whole wheat, or quinoa linguine
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1/2 red onion, sliced
  • Pinch of red chili flakes
  • 1 large zucchini, diced (about 2 cups)
  • 2 cups quartered cherry tomatoes
  • 1 quart homemade vegetable stock or low-sodium vegetable broth
  • 6 ounces lump blue crabmeat, picked over for shells
  • 1/2 cup loosely packed basil leaves, roughly chopped


  1. In a large pot of salted boiling water, cook pasta for half the cooking time specified on the package. Drain in a colander, drizzle lightly with oil and toss to coat to prevent sticking.
  2. Wipe out the pot, then add the remaining 2 tablespoons olive oil and heat over medium-high heat until shimmering. Add onion, a pinch of salt, and chili flakes and cook until softened, about 4 minutes. Add zucchini and tomatoes, season with salt and pepper, and cook until tomatoes and zucchini have softened, about 5 minutes. Transfer to a bowl along with any juices and set aside.
  3. Return pasta to the pot along with 1 cup vegetable stock and cook over medium-high heat, stirring frequently, until most of the stock is absorbed. Continue stirring in stock, 1/2 cup at a time, until pasta is al dente (you may not need the full quart of vegetable stock; conversely, if you use all of the stock and still need to cook the pasta further, add water 1/2 cup at a time until pasta is al dente). Stir in tomato mixture and crabmeat and cook until warmed through; if necessary, add more water or stock, 1 tablespoon at a time, to create a saucy consistency. Season with salt and pepper, top with fresh basil, and serve.


~from Serious Eats


About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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