Crab and Spinach Penne
This is a quick and easy dish that you are sure to love. It adds a little flair with some crab. Feel free to use fresh caught if you are on the banks of the Chesapeake. Most camping trips I use imitation crab. The creaminess really comes through in the sauce and is a unique meal for a summer camping trip! I have actually enjoyed this meal both hot and cold!
Equipment
- Camp Stove
- Pot
- Spoon
Ingredients
- 1 box Penne 16 oz box
- 8 oz Spinach Coarsely chopped
- 8 oz Imatation Crab Larger packages can be used
- 3 Tbsp Butter
- 3 Cloves of Garlic Minced
- 4 Tbsp Olive Oil
- 1 Tbsp Lemon juice
- 1/2 tsp Dried Rosemary
- Salt and Pepper to taste
Instructions
- Light and prep your camp stove for cooking
- Cook pasta according to the package directions on the box. Drain, but save one cup of the pasta water. You'll use it to thicken the buttery sauce.1 box Penne
- Heat olive oil and butter in pot and warm over medium heat.3 Tbsp Butter, 4 Tbsp Olive Oil
- Add the garlic and rosemary to the pot and cook until you just start to smell that deliciousness.3 Cloves of Garlic, 1/2 tsp Dried Rosemary
- Pour in the reserved pasta water and stir until it slightly thickens.
- Shred the crab meat into the oil mixture in the pot. Once completed, add the lemon juice. Mix it all together.8 oz Imatation Crab, 1 Tbsp Lemon juice
- Once combined, stir in the spinach and cook until the spinach just begins to wilt.8 oz Spinach
- Mix the pasta in and season with salt and pepper.Salt and Pepper
Notes
Camp Hero Notes
- Bring along some Parmesan Cheese to sprinkle over the top. It adds a nice zing to the dish.
- Consider making it ahead of time and eating it as a cold pasta salad. It is quite delicious this way too!
