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.