Recipe - Pasta With Crab And Asparagus

8 ounce Penne or sea shell pasta
One half pound Fresh asparagus spears; cut
into 1 in. pieces
6 ounce (about 1 C.) flaked cooked
crab meat
One fourth cup Grated reduced fat Parmesan
cheese

SAUCE
1 cup Nonfat ricotta cheese
2 Scallions; chopped
2 tablespoon Dry sherry
2 tablespoon Lemon juice fresh
One fourth teaspoon Dried oregano
1/8 teaspoon Ground white pepper

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