Usually when I’m out of ideas (meaning I don’t have any real cravings or haven’t found an inspiring recipe), this is when I choose to order take-out. However, I have been spending way too much money eating out with friends lately, so for lunch today, I found myself in a little conundrum. What to cook without any recipe or craving to follow? So, for the first time in my life I cooked a meal without using any recipes at all! I merged the ingredients we had on hand in the apartment with what I could feel like eating, and ended up with the goal to create a white wine cream sauce pasta.

End result: White wine crab spaghetti with summer squash, broccoli and onions.

Verdict: Decent. Pretty good for a first attempt at creating something myself. Nothing amazing, but I’m very happy with my first try. I didn’t have any lemons on hand, and this dish definitely needed some. But, at least I knew what it needed.

Ingredients:

8 oz pasta (I used TJ’s spaghetti)
1 tbsp olive oil
1 tsp chopped garlic
1/2 summer squash, sliced into thin strips lengthwise
2 broccoli, chopped
1/2 small red onion, chopped
1/4 -1/2 cup white wine
4 oz heavy cream
1/2 lemon, juiced (I didn’t use any since we were out, but it definitely needed this)
red pepper flakes
dried rosemary
oregano, basil, thyme (I used these, but would probably omit them next time)
salt
pepper
6 oz pre-cooked crab meat and juice from can
1/4 cup chopped parsley

What I Did:

1. Bring water for pasta to boil. While water boils, slice squash, chop broccoli, onion and parsley.

2. Cook pasta (~7-9 mins). Drain pasta.

3. While pasta cooks, heat olive oil in a pan on medium high. Saute garlic in pan and then add your chopped squash, broccoli and onions. Saute until tender, then add white wine. Allow wine to reduce and add cream, lemon juice, and red pepper flakes, rosemary, pepper and salt to taste. Stir in crabmeat, crab juice and parsley.

4. Combine pasta with crab/vegetables and sauce. Serve with sprinkled parmesan reggiano if desired.

5. Eat.

p.s. I find it funny that I’ve read enough recipes that I now know the language of recipe writing.

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