| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Italian3 |
6 |
servings |
INGREDIENTS
| 8 |
oz |
Uncooked vegetable-flavored |
|
|
Rotini; (about 3 cups) |
| 2 |
ts |
Snipped fresh savory |
|
|
Leaves or |
| 1/2 |
ts |
Dried savory leaves |
|
|
Crushed |
| 1/4 |
c |
Whipping cream |
| 6 |
oz |
Herb-flavored havarti |
|
|
Cheese; shredded |
| 2 |
sm |
Summer squash; thinly sliced |
|
|
Coarsely ground pepper |
INSTRUCTIONS
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.
6 SERVINGS.
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; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other
Carbohydrates
Recipe by: Betty Crocker's Smartcook
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