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Thursday, February 18, 2016

Goat Cheese and Crab Alfredo with Blistered Grape Tomatoes

I often joke that I am the queen of leftovers, but when there are only two people in your household, you do tend to end up with several odds and ends of food. And, I love to grocery shop, so I often have odd combinations of ingredients on hand that can make for some creative meals. 

I had made goat cheese alfredo for dinner earlier in the week, but I made an enormous batch, so we had quite a bit left over. I had originally planned to make some crabmeat grilled cheese sandwiches, but I just wasn't feeling it when it came time to start dinner, and I had this large bowl of pasta to use up. Enter, the crab.... 

This was so easy to put together, so I will start with the alfredo recipe, and then add the other ingredients. My husband said his lunch leftovers the next day were the best lunch he has ever had. That's pretty high praise ! 

Goat Cheese and Crab Alfredo with Blistered Grape Tomatoes 

3 tablespoons butter 
2 garlic cloves, minced 
3 tablespoons flour 
2 cups heavy cream 
1 1/2 cups whole milk 
6 ounces goat cheese, crumbled 
8 ounces crab meat, flaked (you can use the imitation kind here, it will work as well) 
1 pound fresh linguine 
8 ounces grape tomatoes 
1 tablespoon olive oil 
1 tablespoon balsamic vinegar 
2 tablespoons basil, cut chiffonade 

Before you start the sauce, preheat the oven to 375. Toss the grape tomatoes in olive oil and balsamic vinegar, and place on a shallow baking sheet. Roast tomatoes in oven until the skins start to split, approximately 25 minutes. Remove from oven, and let rest while you prepare the rest of the dish. 

In a large saucepan, melt butter and saute garlic until soft. Add flour and stir until flour starts to turn golden. Slowly add cream and milk, and stir over low heat until sauce thickens. Start a pot of water for the pasta, salt water well.  Add goat cheese, and continue to stir until melted.  Stir in crab meat, and remove from heat. When water for pasta comes to a boil, add linguine, and cook according to package directions. Drain pasta and combine with sauce. Serve in individual bowls, topped with tomatoes and basil.