Near the end of every month, I start getting antsy for my favorite cooking magazines to arrive. I get to thinking about all the wonderful new products, new methods, new restaurants, and new dishes I’ll want to try. I have to say, I’ve really been digging on “Clean Eating” lately. The recipes are always fresh, inventive, and full of flavor, nutrients, and whole, unprocessed ingredients. (I got an extra bit of excitement when I opened the most recent issue to find my friend Cara front and center with her own spread of clean slow cooker recipes. Congrats, Cara!)
This recipe is just one illustration of why I have come to love the magazine. Thai food is a favorite in our house, but it can be quite unhealthy. This pasta brought forward the basil, mint, and lime we love in a very easy, weeknight-friendly recipe. Good crab isn’t the cheapest of ingredients, so we won’t be having it that often, but I know this one will get a repeat performance in my kitchen!
**Note: Once you begin, this dish moves very quickly. I recommend having all ingredients prepped in advance.
Thai Crab Pasta
from Clean Eating, November/December 2011
8 oz. soba (buckwheat) noodles
1 TBSP olive oil
1 red bell pepper. cut into 1-in. strips
6 scalions, thinly sliced
4 cloves garlic, minced
1/2 lb. fresh lump crab meat
1 tsp. arrowroot powder
1-2 TBSP low-sodium soy sauce
juice of 1 lime
8 c. fresh spinach
1/2 c. fresh basil, chopped
1/4 c. fresh mint, chopped
1. Bring a large pot of salted water to a boil. Add noodles, stir immediately, and reduce heat to a rolling boil. Cook according to package directions. Reserve 1/2 c. cooking liquid then drain.
2. Meanwhile, heat oil in a medium skillet over high heat. Add bell pepper, scallions, and garlic. Sauté, stirring occasionally, until pepper softens, about 5 minutes. Add crab and toss to combine.
3. While pepper mixture cooks, add arrowroot to reserved cooking liquid. Whisk with a fork, gradually adding soy sauce and lime juice until well blended. Add mixture to skillet, stirring until mixture is thickened, about 1 minute. Add spinach and cover to steam, about 3 minutes.
4. Pour entire mixture over noodles, sprinkle with basil and mint, and serve.