| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
|
Fish and se, Pasta |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Rotini — or corkscrew |
|
|
Pasta |
| 20 |
oz |
Bag Frozen Broccoli -or- |
| 1 1/2 |
lb |
Fresh Broccoli |
| 2 |
tb |
Margarine — reduced |
|
|
Calorie |
| 1 |
tb |
Olive Oil |
| 1 |
ts |
Garlic — minced |
| 2 |
md |
Zucchini — sliced |
| 1/4 |
c |
Scallions — sliced |
| 12 |
oz |
Crab Meat |
| 2 |
oz |
Grated Parmesan Cheese — |
|
|
Divided |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
INSTRUCTIONS
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: 1 1/2 bread, 1 1/2 protein, 1 1/2 vegetable, 1
fat and 30 0ptional calories.
Recipe By : Kathy Cox <coxk@WSU.EDU>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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