Herbed tricolor pasta
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Uncooked vegetable-flavored |
| Rotini; (about 3 cups) | ||
| 2 | teaspoons | Snipped fresh savory |
| Leaves or | ||
| ½ | teaspoon | Dried savory leaves |
| Crushed | ||
| ¼ | cup | Whipping cream |
| 6 | ounces | Herb-flavored havarti |
| Cheese; shredded | ||
| 2 | smalls | Summer squash; thinly sliced |
| Coarsely ground pepper | ||
Directions
Cook rotini as directed on package except add savory to water; drain. Stir in whipping cream, cheese and squash until cheese is melted. Arrange on platter; sprinkle with pepper. Garnish with fresh savory leaves if desired.
6 SERVINGS.
Per serving: 47 Calories (kcal); 4g Total Fat; (67% calories from fat); 1g Protein; 3g Carbohydrate; 14mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates
Recipe by: Betty Crocker's Smartcook Converted by MM_Buster v2.0n.