Crab, Lemon and Asparagus Pasta

  • Preparation 30 MIN
    Cooking 20 MIN
  • Servings 4



  1. In a large pot of salted boiling water, cook the pasta al dente. Drain and oil lightly.
  2. Meanwhile, in a large skillet over medium heat, soften the onion and garlic in the butter. Deglaze with the wine and reduce until almost dry. Add the broth and asparagus and bring to a boil. Let simmer, uncovered, until al dente.
  3. Stir in the mascarpone, zest and thyme. Add the crab meat and pasta and heat through, stirring gently to coat well. Season with salt and pepper. Add broth, if needed. Adjust the seasoning.


During lobster season, you can replace the crabmeat by two cooked lobsters. Each 454 g (1 lb) shelled lobster gives about 125 g (¼ lb) of meat.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 30% less sodium commercial broth

Content % Daily Value
Calories 640  
Total Fat 20 g  
Saturated Fat 12 g  
Sodium (salt) 985 mg  
Carbohydrates 87 g  
Fibre 8 g  
Protein 27 g