I’m so sorry for my absence on the blog, as of late. I realize it’s been almost a month since I last posted but it’s been an incredibly hectic few weeks for me. Between the day to day grind of work and social obligations, as well as participating in my friend’s wedding and a recent trip to Saint Lucia (which I will be sharing about on the blog soon), September just flew by. BUT I have a delicious, healthy crab pasta to share with you today to make up for my lack of posts this past month. You guys, this pasta is DELICIOUS.
Now, the term “healthy” is relative. After all, this is a pasta dish, so portion control is important. But what makes it healthy is the fact that there are lots of nutritious veggies in this dish, like spinach (a whole bag), tomatoes and bell pepper and the sauce doesn’t have any cream or butter in it. It’s about as healthy as you can get for a pasta dish.
Ina Garten’s lobster and shells recipe was the inspiration for this crab pasta. It’s hard to believe, because my recipe doesn’t even resemble her lobster and shells, but her original recipe is still what inspired me to make this. For the longest time, I’ve wanted to make her lobster and shells for dinner. But cooked lobster meat is expensive, and I don’t like cooking them live. So, I bought crab meat instead. Then, I realized I didn’t have many of the other ingredients required for the recipe and I wasn’t in the mood for a pasta “salad”, so to speak. Ina’s dish is meant to be served chilled or at room temperature and I felt like something hot. So, I came up with this. It’s totally different than Ina’s but it’s delicious in its own right. One day I still plan to make Ina’s lobster and shells but now that it’s fall and getting cold outside, this crab pasta will do just fine.
1 lb macaroni pasta
1/4 cup of olive oil, plus 2 tablespoons
1 shallot, diced
1 red bell pepper, diced
3 cloves of minced garlic
12 oz. fresh baby spinach
2 cups cherry tomatoes, halved
1 cup white wine
8 oz. lump crab meat (drain any liquid and check for shells)
1 teaspoon red pepper flakes, plus extra for serving
1/4 cup parmesan cheese, plus extra for serving
2 tablespoons of minced fresh dill
salt & pepper
1. Bring a pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the shallot and red bell pepper and sautee for 3 minutes. Next add the garlic and stir for 1 more minute.
3. Add the bag of spinach and cook until it wilts down, about 1-2 minutes.
4. Add the cherry tomatoes and cook for an additional 2 minutes. Sprinkle with salt and pepper.
5. Next, add the cup of white wine. Let simmer and reduce for 5-6 minutes.
6. While the sauce is simmering and reducing, after the pasta has cooked, drain the pasta. Transfer to a bowl and toss with 2 tablespoons of olive oil.
7. Add the crab meat to the sauce and stir for one more minute, until heated through. Sprinkle in 1 teaspoon of red pepper flakes. Taste and add salt and pepper if needed.
8. Pour the sauce over the pasta, and sprinkle in the 1/4 cup parmesan cheese and the dill. Toss until everything is combined. Serve in bowls with extra parmesan cheese and red pepper flakes if desired.