 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
I have changed the recipe a bit though - using whole wheat pasta, adding crab meat, adding garlic, etc. The first time I made this, the whole wheat pasta seemed to soak up the sauce and we really like saucy pasta. So in my version I have also doubled the milk and cream cheese, so if you like less sauce you can cut both of those in half. This is also pretty low fat/low calorie and full of veggies so it's very filling. Enjoy. Ingredients:
7 ounces whole wheat pasta shells, cooked and drained (we used bow-tie) |
1 cup crabmeat |
1 large red pepper, cut into strips |
1 medium zucchini, sliced |
1 cup fresh mushrooms, sliced |
1 tablespoon olive oil |
8 ounces light cream cheese |
1 cup skim milk |
2 tablespoons parmesan cheese, grated |
1/2 teaspoon oregano |
1/2 teaspoon salt |
1 teaspoon garlic, minced |
pepper (to taste) |
Directions:
1. Cook and stir vegetables and minced garlic in hot oil in a large skillet on medium heat until tender-crisp.
2. Add cream cheese, milk, parmesan cheese, and seasoning. Mix well.
3. Add crab, mix well.
4. Reduce to low heat; cook until cream cheese is melted, stirring frequently.
5. Place cooked and drained pasta in a large bowl. Add sauce, toss to coat. (I usually just toss the pasta into the sauce pan and toss to coat).
|
|