Gluten Free Spaghetti with Pesto, Crab and Tomatoes

This Mama Cooks!
Gluten Free Spaghetti with Pesto, Crab and Tomatoes
9
660
35

Ingredients

  • 24 ounces gluten-free spaghetti (or packages, corn and rice blend, cooked in salted water)
  • 1 cup water
  • 1/2 cup olive oil
  • 2 packets pesto sauce mix (McCormick)
  • 1 pound white mushrooms (sliced)
  • 1 pound cherry tomatoes (sliced in half)
  • 18 ounces crabmeat
  • pecorino romano cheese (shredded for serving)
  • lemon wedges (for serving)
Read Directions

NutritionView more

660Calories
Sodium11%DV270mg
Fat31%DV20g
Protein71%DV36g
Carbs31%DV92g
Fiber8%DV2g

PER SERVING *

Calories660Calories from Fat180
% DAILY VALUE*
Total Fat20g31%
Saturated Fat2.5g13%
Trans Fat
Cholesterol65mg22%
Sodium270mg11%
Potassium970mg28%
Protein36g71%
Calories from Fat180
% DAILY VALUE*
Total Carbohydrate92g31%
Dietary Fiber2g8%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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