Ingredients
- 12 ounces whole red onion or 11 ounces chopped, ready-cut onion (2 1/2 to 3 cups)
- 1 tablespoon olive oil
- 1 large clove garlic
- 12 ounces whole red pepper or 11 ounces ready-cut pepper
- 12 ounces whole zucchini
- 12 ounces spaghetti
- 6 soft-shell crabs
- ⅓ cup flour
- 2 teaspoons butter
- ⅛ teaspoon salt
- Freshly ground black pepper
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Nutritional Information
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Nutritional analysis per serving (3 servings)
1130 calories; 16 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 182 grams carbohydrates; 35 grams dietary fiber; 11 grams sugars; 81 grams protein; 226 milligrams cholesterol; 967 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
3 servings
Preparation
- Bring water in pot to boil.
- Chop whole onion.
- Heat nonstick pan until it is very hot; reduce heat to medium high, and add oil. Saute onion until it begins to soften.
- Mince garlic, and add to pan.
- Wash, trim and seed whole pepper, and chop. Add to pan after onion has begun to soften.
- Wash, trim and chop zucchini, and add. Cook until soft. Season with salt and pepper.
- Cook spaghetti in boiling water according to package directions.
- Wash crabs, and lightly coat with flour.
- Heat butter in small nonstick pan over medium heat, and brown crabs on both sides, about 3 minutes a side.
- Drain pasta, and arrange on plates. Toss with vegetables, and top with crabs.
30 minutes
Dining and Cooking