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Quick Pasta Recipe :: Crab, Mushroom, and Spinach Ricotta


crab, mushroom, and spinach ricottaThis is an original recipe for pasta with homemade sauce that is ready in about 20 minutes!

I threw these ingredients together on a whim and the end result was FANTASTIC.

The trick is to substitute, add, or get rid of ingredients according to your own taste.  Be creative!

You’ll need a large pot- it serves 4-6 people.


  • 1 lb. of pasta [I used whole wheat penne]
  • 1 lb. of crabmeat [I used imitation crab- a mixture of cod, haddock, and crab- which flakes perfectly. Substitute your favorite seafood here.]
  • 10 oz. of spinach, chopped [I used frozen]
  • 2 cups of ricotta cheese
  • 1 cup of sliced mushrooms [fresh or canned]
  • 1 cup of onions, chopped
  • 1/2 cup of tomatoes, chopped  [I used canned]
  • 1 cup of water
  • 1/3 cup of oil [I used extra-virgin olive oil]
  • 4 cloves of garlic, chopped
  • 2 tbsp of dried basil
  • salt to taste
  • 1 tbsp of pepper


  1. If you use fresh crab, boil it in water with sea salt and remove the meat, setting it aside. [If using packaged crabmeat, skip this step].
  2. In a separate small pot, add 1/2 cup of water and spinach.  Bring to a boil and then simmer for about 5 minutes. Strain and set aside.
  3. In a medium pot, heat the oil on medium heat and then add the garlic and onion. Sauté for about 3 minutes, taking care to avoid burning the garlic. Immediately add the mushrooms.  Once the mushrooms “sweat”, add the crabmeat and stir, turning the heat down to medium-low.
  4. In a large pot, add a pinch of salt and bring to a rolling boil.  Add the pasta and cook until al dente, per instructions.
  5. Add the tomatoes, ricotta cheese, 1/2 cup of water, and basil to the crabmeat sauce and simmer until cheese melts and becomes more of a liquid sauce.
  6. Strain the pasta, immediately returning it to the large pot.  Stir in the crab sauce and spinach.  Add salt to taste.  Serve and enjoy!

**Note: If the ricotta cools, it becomes lumpy.  Heat it thoroughly and serve warm.**

June 30, 2009 12:10 am

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