| Rotini and Crab
8 ounces Rotini, or corkscrew pasta
20 ounce bag of frozen broccoli or 1 1/2 pounds of fresh Broccoli
2 tablespoons of margarine, reduced calorie
1 tablespoon of Olive Oil
1 teaspoon of garlic, minced
2 medium Zucchini, sliced
1/4 cup of scallions, sliced
12 ounces of Crab Meat
2 ounces of grated Parmesan Cheese, divided
1/2 teaspoon of salt
1/2 teaspoon of pepper |
|
Cook pasta; add broccoli 5 minutes before end of cooking time. Cover pot, return to boil Cook 5 more minutes. Drain and rinse under cold water; set aside. Heat margarine and oil, add garlic, zucchini, scallions and crab; cook 2 to 3 minutes. Add pasta and broccoli and heat through. Add 1 ounce cheese, salt and pepper. Garnish with remaining ounce of cheese before serving. Makes 8 servings. This is good hot (as a main diah) or cold (as a salad). Leftovers are great for lunches. Weight Watchers exchanges: 1 1/2 bread, 1 1/2 protein, 1 1/2 vegetable, 1 fat and 30 0ptional calories. Recipe By : Kathy Cox <coxk@WSU.EDU> From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
|
-