Crab Cake Primavera

• Kosher salt and freshly ground pepper
• 16 oz Cucina & Amore Farfalle
• 4 tbsp extra virgin olive oil, divided
• 4 Crab Cakes
• Primavera Veggie Kit
• 1 pkg Medlee Lemon Herb Butter
• Crumbled feta

Primavera Veggie Kit

• 1 c zucchini squash, cubed
• 1 c yellow squash, cubed
• ½ red bell pepper, Julienne cut
• 1 broccoli crown, separate florets
• ½ c shredded carrots

Bring a large pot of water to a boil. Salt generously and cook pasta according to package directions.

While pasta is cooking, prepare crab cakes. In a large nonstick skillet, add 2 tbsp olive oil and heat over medium high heat until oil shimmers, about 3 minutes. Add crab cakes, flat side-down, lower heat to medium and use a spatula to gently flatten the cakes. Cook 5-6 minutes per side. Transfer crab cakes to a plate and return skillet to heat.

Once pasta is finished cooking, drain and add to a large bowl. Add all the Medlee butter and toss with tongs until pasta is coated.

Return skillet to heat, over medium high and add remaining 2 tbsp olive oil. Add all veggies from primavera veggie kit. Season with salt* and pepper* to taste, and sauté for about 7-10 minutes until softened. Reduce heat to medium if vegetables begin to burn.

Add cooked veggies and half of the crumbled feta to the buttered noodles. Toss to combine and add more salt and pepper, if desired. Top with remaining feta and serve family-style.