Crab Spinach Pasta With Garlic Butter
Buy What Is on Sale
I only shop the perimeter of the supermarkets for the most healthy, real food. Supermarkets usually display their sales items on the outside aisles as well.
This week, I picked up imitation crab meat for fifty cents a package. Real crab meat in the can is a whole lot better, but imitation crab that is made out of fish, crab, and soy can be made to taste great too.
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 pastas 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.
Crab Spinach Pasta in a Garlic Buttery Sauce
- 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 the pasta water. You'll use it to thicken the buttery sauce.
- Heat up 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. Spinkle in about a tablespoon of lemon juice. Stir.
- Coarsely chop or tear spinach leaves into the same pan. Stir 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.
How to Make the DishClick thumbnail to view full-size
Great Taste and Healty Fiber
|Serving size: 16 ounces|
|Calories from Fat||108|
|% Daily Value *|
|Fat 12 g||18%|
|Saturated fat 5 g||25%|
|Unsaturated fat 2 g|
|Carbohydrates 19 g||6%|
|Sugar 1 g|
|Fiber 4 g||16%|
|Protein 2 g||4%|
|Cholesterol 3 mg||1%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|