Corn and Crab Cream Sauce

Take your pasta to the next level with this delicious sauce. The crab and corn give it a summertime flare that will surely impress those who eat it.

1 tsp grass-fed butter
niblets from 2 ears of corn (about 2 1/2 cups)
8 oz crab meat
1/4 cup cream
1/2 cup chopped mixed hers (cilantro, basil, thyme, oregano, parsley)
1 cup small diced, seeded tomatoes

1. Melt the butter in a large skillet. Stir in corn and cook for a few minutes until warm.


2. Add in the crabmeat, cream, and tomatoes and simmer for three to four minutes. 


3. Throw in salt, pepper, and herbs. Serve over pasta. 


**Note: Calorie count is only for the sauce. Calories per serving will increase depending on the amount of pasta used.