Herbed tricolor pasta

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.


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.

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