Crabmeat Pasta Florentine
Classic Florentine dishes include spinach. This one adds the delicate flavors of crabmeat and spinach to tomatoes and Parmesan cheese.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 2 tablespoons olive oil
- 1 1/2 teaspoons refrigerated minced garlic
- 1 (14-ounce) can Italian-style diced tomatoes
- 1 cup chicken broth
- 10 ounces fresh spinach, torn into bite-size pieces
- 8 ounces bow tie pasta, cooked and drained
- 12 ounces crabmeat or imitation crabmeat, chopped or shredded
- 1/2 cup freshly grated Parmesan cheese
Directions
Heat olive oil in a medium saucepan over medium-high heat. Sauté garlic in hot oil until browned, about 2 minutes. Stir in undrained tomatoes and broth.
Bring mixture to a boil. Reduce heat to medium. Cook, stirring occasionally, for 8 minutes.
Layer spinach, pasta and tomato mixture in the order listed in a large serving dish.
Top the layers with crabmeat and toss to mix; the heat from the pasta will wilt the spinach. Sprinkle with Parmesan.
Secret Tip
Does spinach make your teeth squeak? That's the oxalic acid in it, and some spinach has more than others. Very young spinach seems to have the least, so select the variety labeled "baby spoon spinach."
