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Blue Cheese Crab and Fusilli Pasta

Servings = 2 | Serving size =2 ounces pasta and sauce

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe does not make very good leftovers.

1 Tbsp	olive oil
1 large	white onion (sliced)
1/4 cup	white wine
1/2 cup	water
1/2 cup	low sodium chicken stock
1/2 tsp	lemon zest
1 ounce	blue cheese
4 quarts	water
8 ounces	carrots (cut into matchstick)
4 ounces	whole wheat fusilli pasta
8 ounces	lump crabmeat
1 Tbsp	flat leaf parsley (coarsely chopped)

Place the olive oil in a medium sized stainless steel sauce pan over medium heat. Add the onion. Cook, stirring frequently, for about 10 minutes. Do not let the onions brown.

As the onions begin to turn a shiny milky white color, add the white wine, water, chicken stock, salt and lemon zest.

Cook for about 15 minutes, until the onions are softened. Use a blender or stick blender and puree until smooth. Return the sauce to the pan and add the blue cheese. Reduce the heat to very low and stir until the cheese melts and the sauce is smooth.

Place the water in a large sauce pan over high heat and bring to a boil. Add the matchstick carrots and cook for about 3 minutes until slightly tender. Remove with a slotted spoon to a paper towel.

While the water is still boiling, add the pasta. Cook, stirring occasionally, for about 10 - 12 minutes until the pasta is tender.

While the pasta is cooking add the crabmeat to the sauce and reheat gently.

When the pasta is done, drain thoroughly and add to the sauce. Toss together with the carrots and parsley and serve.

Nutrition Facts

Serving size: 2 ounces pasta with sauce | Servings 2

Calories 527 | Calories from Fat 119

Amount Per Serving (% Daily Value)

Total Fat 14g (21%) | Saturated Fat 4g (21%)

Monounsaturated Fat 6g | Trans Fat 0g

Cholesterol 98 mg (33 %) | Sodium 630 mg (26 %)

Total Carbohydrates 65g (22%) | Sugars 11g

Dietary Fiber 10g (39%) | Protein 35g

Vitamin A 382% | Vitamin C 35 % | Calcium 27% | Iron 21%

Vitamin K 50 mcg  | Potassium  1130 mg | Magnesium  150 mg