This is one of those quick, easy weeknight meals that is scrumptious! Baby Lady loves pasta. She loves lemon. She loves crab and she loves spinach. Combine them together and you get this easy weeknight meal.
This what we had for dinner last night. From start to finish it takes about 25 – 30 minutes. The longest time is spent bringing the pasta water to a boil. The result is a tangy, fresh, creamy pasta with the sweetness of the crab and the floral essence of the basil. Although Baby Lady says it serves 6, it can but you will want to eat this one all by yourself.
- 1 large onion, sliced lengthwise
- 2 large garlic cloves minced
- 1 Pt cherry tomatoes, halved (Baby Lady likes to color of red and yellow tomatoes)
- 1-1/2 cup fresh basil, chopped
- 1 lb baby spinach
- 1/3 cup capers
- 1/2 cup fresh lemon juice
- 1/2 cup olive oil (use a quality extra virgin olive oil on this dish)
- 1 lb jumbo lump crabmeat
- 1 lb Linguini
- 1 tsp crushed red pepper flakes
- Salt and pepper to taste
Before you do anything else, fill a large pot (7 – 10 qt) with water. Add a handful of salt, cover, put over a large burner on high heat and bring the water to a rapid boil. Salt is the only seasoning the pasta gets so always salt your pasta water well. While the water is coming to a boil (this will take considerable time) assemble and prep your ingredients.
In a large skillet, add 2 Tablespoons of good olive oil and heat until smoking. Add the onions, reduce heat and sweat onions at low temp with until they are soft.
While the onions are cooking, mix olive oil, lemon,chili flakes, salt and pepper to taste. Using a small blender or food processor, emulsify ingredients to a dressing consistency.
Once onions are soft/translucent add tomatoes.
Sauté on low until tomatoes begin to soften. Then turn off heat and add garlic. Allow to sit for at least five minutes on residual heat. Add spinach and capers.
2 Minutes before the pasta is ready, raise heat to high. Toss on high heat and add basil.
Next add the pasta directly from pot.
Add lemon, oil, salt, pepper and chile emulsion.
Add 1/4 cup pasta water and toss to incorporate until sauce thickens.
Add lump crabmeat.
Gently toss to incorporate but not breakup the crabmeat. Pour into a serving bowl.
Add a little parmesan cheese
Serve and enjoy!
Baby Lady likes to add a little more crushed red pepper to her meal.
17 thoughts on “Baby Lady’s Lemon Pasta with Spinach and Crab”
Thanks for dropping by and your nice comment. It’s a beautifully simple meal pack with flavor.
I adore seafood especially crab, will have to give this one a try. I will let you know how I get on 🙂
Your photos are gorgeous and I’m staring right now! Thanks for the great meal idea 🙂
Thanks for dropping by and your very nice comment. I do the best I can do with the photos. Some turn out, others don’t. I take lots of photos just in case. 😉 I hope you give this recipe a try.
I am so hungry for pasta now.
It’s quick and easy. 🙂
That recipe is bookmarked for me to make.
I’m a chilli fiend so definitely for me! I’ve just discovered the joys of preserved, pickled crab meat and I like it!!!
Thanks for dropping by and your comment. I’ve never tried preserved, pickled crabmeat but it does sound interesting.
It’s something we can get in a jar here, tangy and fresh so perfect for going into summer. I’ll be heading the other way to low bruises and comfort food here in Aus…
Apologies, I meant slow braises of course! (don’t want to jinx myself, ha ha!)
Slow braises sound much better. 😉 I may have to see if I can find a recipe for preserved, pickled crabmeat.
Very delish. I love lemon pasta. I usually make a dish similar to this but will try this version next time. Thanks for sharing.
Thanks. Baby Lady will be thrilled you like her dish as she really likes your blog.
Hello! Is the crab meat already cooked?
Yes. We don’t get fresh crab in DFW given it is so perishable. We buy pre-cooked lump crabmeat. While not nearly as nice as fresh, it works quite nicely.