| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Penne or sea shell pasta |
| 1/2 |
lb |
Fresh asparagus spears; cut into 1 in. pieces |
| 6 |
oz |
(about 1 C.) flaked cooked crab meat |
| 1/4 |
c |
Grated reduced fat Parmesan cheese |
| 1 |
c |
Nonfat ricotta cheese |
| 2 |
|
Scallions; chopped |
| 2 |
tb |
Dry sherry |
| 2 |
tb |
Lemon juice – fresh |
| 1/4 |
ts |
Dried oregano |
| 1/8 |
ts |
Ground white pepper |
INSTRUCTIONS
SAUCE
Combine all sauce ingreds. in blender and process til smooth, set aside.
Cook pasta til al dente. Add asparagus to water and cook another minute.
Drain pasta and asparagus and return to pot. Add crab meat to pasta mixture
and top with the sauce. Place pot over low heat tossing gently til sauce is
heated through. If sauce is too thick, add a bit of skim milk. Serve
immed., topping each serving with a T. of grated cheese. Makes 4 servings,
337 cals.,1.6 G. fat, 2.7 G. fiber.
Posted to TNT Recipes Digest by rdpatrick@juno.com (Robert D. Patrick) on
Feb 25, 1998
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