Rotini & crab
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Rotini -- or corkscrew |
| Pasta | ||
| 20 | ounces | Bag 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 -- |
| Divided | ||
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
Directions
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.
Recipe By : Kathy Cox <coxk@...>