Gluten Free Spaghetti with Pesto, Crab and Tomatoes Recipe
Ingredients
- 2 (12 ounces) boxes or packages gluten free spaghetti (corn and rice blend), cooked in salted water
- 1 cup water
- 1/2 cup olive oil
- 2 packets McCormick Pesto Sauce Mix
- 1 pound white mushrooms, sliced
- 1 pound cherry tomatoes, sliced in half
- 3 (6 ounce) cans crabmeat
- Pecorino Romano cheese, shredded for serving
- Lemon wedges, for serving
View Full Recipe at This Mama Cooks!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1413g | |
| Calories 1553 | |
| Calories from Fat 1261 | 81% |
| Total Fat 142.14g | 178% |
| Saturated Fat 20.89g | 84% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 1013mg | 42% |
| Potassium 2994mg | 86% |
| Total Carbs 35.54g | 9% |
| Dietary Fiber 10.8g | 36% |
| Sugars 19.24g | 13% |
| Protein 48.76g | 78% |
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