NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole grain linguine

6 oz lump crab meat

0.5 tbsp ghee

2 cloves garlic

0.25 cup nonfat Greek yogurt

0.5 oz parmesan cheese

1 tbsp lemon juice

1 tsp lemon zest

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

0.25 tsp red pepper flakes

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente, reserving 0.25 cup of the pasta water before draining.

• 2

  While the pasta cooks, heat the ghee in a large skillet over medium heat and sauté the minced garlic and red pepper flakes for 1 minute until fragrant.

• 3

  Add the lump crab meat and baby spinach to the skillet, tossing gently for 2 minutes until the spinach is wilted and the crab is heated through.

• 4

  In a small bowl, whisk together the Greek yogurt, lemon juice, and lemon zest until the mixture is completely smooth.

• 5

  Reduce the skillet heat to low and add the cooked linguine along with the yogurt mixture.

• 6

  Gradually pour in the reserved pasta water while tossing the pasta to create a light, creamy coating.

• 7

  Stir in the grated parmesan cheese, sea salt, and black pepper until well combined.

• 8

  Garnish the dish with fresh chopped parsley and serve immediately while hot.