Recipe - Rotini And Crab

8 ounce Rotini or corkscrew
Pasta
20 ounce Bag Frozen Broccoli or
1 One half pound Fresh Broccoli
2 tablespoon Margarine reduced
Calorie
1 tablespoon Olive Oil
1 teaspoon Garlic minced
2 md Zucchini cut or sliced up
One fourth cup Scallions cut or sliced up
12 ounce Crab Meat
2 ounce Grated Parmesan Cheese
Divided
One half teaspoon Salt
One half teaspoon Pepper

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 One half bread, 1 One half protein, 1 One half 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