Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Uncooked vegetable-flavored |
| \N \N | Rotini; (about 3 cups) |
| 2 teaspoons | Snipped fresh savory |
| \N \N | Leaves or |
| ½ teaspoon | Dried savory leaves |
| \N \N | Crushed |
| ¼ cup | Whipping cream |
| 6 ounces | Herb-flavored havarti |
| \N \N | Cheese; shredded |
| 2 smalls | Summer squash; thinly sliced |
| \N \N | Coarsely ground pepper |
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.