Rotini and crab

Yield: 1 servings

Measure Ingredient
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
½ teaspoon Salt
½ teaspoon Pepper

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.

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