Yield: 1 servings
|8 ounces||Rotini; or corkscrew pasta|
|20 ounces||Frozen broccoli; -or-|
|1½ pounds||Fresh broccoli|
|2 tablespoons||Margarine; reduced calorie|
|1 tablespoon||Olive oil|
|1 teaspoon||Garlic; minced|
|2 mediums||Zucchini; sliced|
|¼ cup||Scallions; sliced|
|12 ounces||Crab meat|
|2 ounces||Grated parmesan cheese; divi|
Recipe by: Kathy Cox <coxk@...> 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: 1½ bread, 1 ½ protein, 1 ½ vegetable, 1 fat and 30 0ptional calories.