I love making tasty and nutritious dishes at home; it's much healthier (and more cost-effective!) than going out to eat.
I only shop the perimeter of the supermarkets for the most healthy, real food. Supermarkets typically display their sale items on the outside aisles as well.
This week, I picked up some imitation crab meat for fifty cents per package. Real crab meat in the can is generally tastier, but imitation crab (made out of fish or soy) can be made to taste just as great.
Catelli Smart Pasta was on sale also—three boxes for five dollars. This spaghettini is a delicious white pasta with the fiber benefit of whole wheat. I do not like to use whole-wheat pasta with any kind of white sauce or even pesto sauce, because the flavor and texture of wheat pasta take away from the white sauce's taste.
By watching the sales flyers from various supermarkets, buying what's on sale, and using coupons, you can save up to fifty percent of your grocery bill. Coupons can be found online, above the sales items in the store, or cut from various sales flyers. Also, when you go into the supermarkets, they have in-house sales on certain items, and you can still use the coupons for additional savings.
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4 sixteen-ounce servings of pasta dish
- 1 package (357g) Catelli Smart Spaghettini, cook according to directions
- 1 bag (8 ounces) spinach, chop coarsely or rip pieces
- 8 ounces imitation crabmeat, already cooked in package
- 3 tablespoons butter, melted in pan
- half clove garlic, chopped medium fine (or use several cloves preserved in oil, squished with a knife)
- 4 ounces olive oil
- 1/2 ounce lemon juice
- 1/2 teaspoon rosemary
- salt/pepper to your taste
- Cook pasta according to the package directions on the box. Drain, but save one cup of pasta water. You'll use it to thicken the buttery sauce.
- Heat up a large frying pan on medium heat. Add the olive oil, 2 tablespoons of butter, chopped garlic, rosemary, salt, and pepper to your taste. Pour in the pasta water and stir until this thickens.
- Take the crab meat and gently shred it into the oil mixture. Sprinkle in about a tablespoon of lemon juice. Stir.
- Coarsely chop or tear spinach leaves into the same pan. Stir the mixture until the spinach leaves wilt. Mix in pasta.
- You can plate this up with parmesan cheese sprinkled on top, but it is not necessary because this pasta tastes great without it.