Canyon Ranch Blog

Pasta with Crab & Caramelized Carrot Sauce

Nutrition Information (per serving)

21 g
331 mg
50 g
4 g
3 g
115 mg

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

  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.
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