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1/3 500-g pkg fusilli, rotini or penne pasta, about 2 cups
1/2 435-mL jar alfredo sauce, about 3/4 cup
227-g pkg imitation crab
1/4 tsp ground nutmeg
4 cups baby spinach
1/2 cup milk, optional
Bring a large saucepan of water to a boil over high heat. Add pasta and cook according to package directions until al dente, 8 to 10 minutes. Stir occasionally.
Pour alfredo sauce into a large saucepan set over medium heat. Stir frequently until sauce is hot. Meanwhile, slice crab into chunks. Stir in crab and nutmeg. If noodles aren't ready yet, reduce heat to low and cover to keep warm.
When pasta is cooked, drain well. Then add to sauce in pan. Stir in spinach. If sauce is too thick, stir in milk, 1/4 cup (50 mL) at a time. Stir until warmed through, 1 to 2 more minutes. Serve in big pasta bowls.
Calories 408, Protein 20g, Carbohydrates 54.8g, Fat 12g, Fibre 4.3g, Sodium 1308mg.
Next time you need a boost in the middle of the week, try tucking into this creamy quick-fix pasta. We guarantee you'll find an excuse to treat yourself often!
Stir leftover seafood pasta into a pot of simmering tomato or mushroom soup.