Ingredients:

  • 12 oz whole grain linguine
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 8 oz imitation crab meat, shredded
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • 1/4 tsp red pepper flakes
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining the noodles in a colander.
  2. Heat the olive oil and butter in a 12-inch non-stick skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1–2 minutes until fragrant and translucent.
  3. Stir in the shredded imitation crab and toss for 2–3 minutes until heated through and slightly seared. Add the baby spinach and stir until the leaves begin to wilt.
  4. Add the cooked pasta to the skillet. Pour in the reserved pasta water and lemon juice. Toss vigorously over medium heat for 1 minute until the sauce is velvety. Fold in fresh parsley and season with salt and pepper.