Pasta with Crab & Caramelized Carrot Sauce

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
315
protein 
21 g
sodium 
331 mg
carbohydrates 
50 g
fat 
4 g
fiber  
3 g
cholesterol 
115 mg
Servings 
4
Ingredients 

Caramelized Carrot Sauce
1 cup chopped carrots
¾ cup diced yellow onion
½ tsp extra virgin olive oil
¼ tsp sea salt
⅛ tsp freshly ground black pepper 
1 cup chicken stock
2 tsp cane sugar
1 Tbsp cider vinegar

8 oz lump crab
¼ cup chopped fresh chives
1 tsp grated lemon zest
8 oz uncooked penne pasta
4 lemon wedges
   

Instructions 
  1. Preheat a medium saucepan over low heat. Add oil, carrots, onion, salt and pepper. Caramelize on low heat for 20 to 30 minutes until carrots and onions are browned. Add chicken stock and bring to a boil. Reduce to a simmer and cook for 5 to 10 minutes until slightly reduced. Puree the mixture and add sugar and vinegar. 
  2. Add crab, chives and lemon zest to carrot sauce and combine.
  3. Prepare pasta according to directions. Toss pasta with carrot sauce to coat. Evenly divide pasta and sauce among 4 plates. Garnish each plate with a lemon wedge.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.