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This quick summer supper keeps your kitchen cool.


  • 1/2 bunch green onions, chopped
  • 1 tablespoon olive oil
  • 3 cups sliced bicolor summer squash
  • 1 pound hot cooked pasta
  • 6 ounces Fontina cheese
  • 6 ounces crabmeat
  • 1 teaspoon crushed red pepper
  • 1/2 pumpernickel bagel, processed into crumbs
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon butter


  • 1 tablespoon butter
  • Saute the onions in 1 tablespoon olive oil over medium heat until soft. Add the squash and cook just until they begin to soften. Toss together the onions, pasta, cheese, crab, crushed red pepper, and squash in a large serving bowl. Saute the garlic in butter and olive oil over low heat until soft. Stir in the bagel crumbs and cook over medium-low heat about 5 minutes or until crispy, scatter over the pasta.

Categories: Dinner  Pasta  Pasta  Shellfish  Side Dish 
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