How to make it

  • Heat the oil in a large skillet over medium heat; add the fennel and saute until softened. Add the ricotta and cream, stir together until just melted. Stir in the lemon juice, lemon zest, crab and cooked pasta. Stir together until well combined (be gentle when stirring to keep the crab as intact as possible), adding some pasta water if the mixture seems to dry. Sprinkle with chopped fennel leaves and serve.
  • Per Serving: 481 Calories; 21g Fat (9g Sat, 9g Mono, 2g Poly); 24g Protein; 48g Carbohydrate; 2g Dietary Fiber; 96mg Cholesterol; 252mg Sodium.

Reviews & Comments 1

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    " It was excellent "
    valinkenmore ate it and said...
    My mouth is watering over this one!
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