Crab and Spinach Salad
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Seafood Pesto Rosettes
Serves6
Prep Time15 min
cook Time
20 min
Time to Table35 min
This festive and delicious dish will surely impress your guests!
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USED IN THIS RECIPE
Ingredients
6 regular or spinach lasagne noodles
1 1/2 cups (375 mL) ricotta cheese
1/2 cup (125 mL) basil pesto
1 tbsp (15 mL) lemon juice (optional)
1/2 cup (125 mL) liquid eggs, well shaken
1/4 tsp (1 mL) each salt and pepper
2 pkgs (227 g each) Clover Leaf Lobster Delectables™, Flake Style or Clover Leaf Crab Delectables™, Flake Style
1/2 cup (125 mL) tomato sauce
2 tbsp (30 mL) grated Parmesan cheese
Basil leaves (optional)
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Prepare noodles according to package instructions. Let cool to room temperature. Preheat oven to 400°F (200°C) .
- In large bowl, mix together ricotta cheese with pesto. If using, add lemon juice. Stir in eggs, salt and pepper until smooth. Chop seafood into bite-size pieces; stir into mixture.
- Spread tomato sauce in the bottom of a 13 x 9-in (3L) glass baking dish. Spread equal amounts of seafood mixture over each noodle. Roll each noodle, starting from the short end, into a cylinder. Arrange rolled noodles, frilled side up, on top of tomato sauce. Sprinkle evenly with Parmesan cheese.
- Cover dish with foil; cook in oven for 20 minutes or until heated through. Spoon a little sauce onto serving plate, place rosettes on top of sauce; garnish with basil, if using.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 1370 | |
| Fat | 24 g | 37% |
| Saturated Fat | 8 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 40% | |
| Cholesterol | 55 mg | |
| Sodium | 950 mg | 40% |
| Carbohydrate | 234 g | 78% |
| Fibre | 5 g | 20% |
| Sugar | 13 g | |
| Protein | 47 g | |
| Vitamin A | 20% | |
| Vitamin C | 6% | |
| Calcium | 30% | |
| Iron | 50% |
Claims per serving
| High Source of Fibre | Good Source of Vitamin A |
| Source of Vitamin C | Excellent Source of Calcium |
| Excellent Source of Iron |
