Linguine w/ spicy seafood

Pasta and rice have always been staples in my kitchen. I hate that I can't finish a loaf of bread before it expires, so I rarely buy it. I like my bread to be soft with that slight fluffiness that is lost when kept in the refrigerator. Could anyone tell me where they sell half loaves of bread? Anywho, I love carbs. As much as I like meat, I thought the Atkins diet was absurd. Give up pasta, bread and rice? I'm not saying that you won't lose weight on the Atkins, I've known people who have lost a lot of inches on that diet in a short amount of time. I just never thought it was a particularly healthy option, especially for your colon. Is getting there faster really worth the sacrifice on your health?
I've noticed that most diets that are becoming more popular these days (i.e. Weight Watchers, South Beach diet) are more geared towards eating healthy while losing weight. I commend those of you who are paying more attention to you overall health than the scale, for doing it the right way and not taking short cuts with fad diets.
I may not be on a diet, but I do recognize that healthier alternatives are just as great tasting. This post will also include a healthier version of my Linguine w/ Spicy Seafood recipe.

Healthy version (nutritional info from here):
1 tsp olive oil (44 calories)
1/8 box of Barilla linguine (200 calories)
1 clove garlic, minced (5 calories)
1/2 small onion, chopped (15 calories)
3 tbsp dried parsley (11 calories)
3 cups Fresh Express Organic Baby Spinach (35 calories)
3 oz Surimi or imitation crab meat, chopped (84 calories)
8 oz Organic Low Sodium chicken broth (15 calories)
4 tbsp crushed red peppers (0 calories)
salt & pepper to taste

Boil linguine in chicken broth. If needed, add just enough water to cover pasta. Stir occasionally. While pasta is cooking, saute onions and garlic in olive oil over low heat. When onions are translucent, add crushed red peppers, parsley and spinach. Add a bit of the chicken broth from the pasta water to the spinach mixture. Cook spinach until wilted. Turn off heat. Toss pasta, surimi and spinach mixture together. Add just enough chicken broth/pasta water to coat the linguine. Salt and pepper to taste. Serves 2.


Original version:
2 tsp olive oil (80 calories)
3 tbsp butter (306 calories)
1/8 box of Barilla linguine (200 calories)
Water to boil pasta
1 cup fresh parsley, finely chopped (22 calories)
1 clove garlic, minced (4 calories)
1/2 small onion, chopped (14 calories)
3 cups Fresh Express Organic Baby Spinach (35 calories)
3 oz Surimi or imitation crab meat, chopped (84 calories)
4 tbsp crushed red peppers (0 calories)
4 tbsp grated parmesan (88 calories)

Boil pasta. Stir occasionally. While pasta is cooking, saute onions and garlic in olive oil and butter over low heat. When onions are translucent, add crushed red peppers, parsley and spinach. Cook spinach until wilted. Turn off heat. Toss pasta, surimi and spinach mixture together. Sprinkle parmesan on top. Serves 2.