Gluten Free Spaghetti with Pesto, Crab and Tomatoes Recipe

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Ingredients

  • 2 (12 ounces) boxes or packages gluten free spaghetti (corn and rice blend), cooked in salted water
  • 1 cup water
  • 1/2 cup olive oil
  • 2 packets McCormick Pesto Sauce Mix
  • 1 pound white mushrooms, sliced
  • 1 pound cherry tomatoes, sliced in half
  • 3 (6 ounce) cans crabmeat
  • Pecorino Romano cheese, shredded for serving
  • Lemon wedges, for serving

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1413g
Calories 1553  
Calories from Fat 1261 81%
Total Fat 142.14g 178%
Saturated Fat 20.89g 84%
Trans Fat 0.0g  
Cholesterol 121mg 40%
Sodium 1013mg 42%
Potassium 2994mg 86%
Total Carbs 35.54g 9%
Dietary Fiber 10.8g 36%
Sugars 19.24g 13%
Protein 48.76g 78%
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