Pasta with crab and asparagus

1 Servings

Ingredients

Quantity Ingredient
8 ounces Penne or sea shell pasta
½ pounds Fresh asparagus spears; cut into 1 in. pieces
6 ounces (about 1 C.) flaked cooked crab meat
¼ cup Grated reduced fat Parmesan cheese
1 cup Nonfat ricotta cheese
2 Scallions; chopped
2 tablespoons Dry sherry
2 tablespoons Lemon juice - fresh
¼ teaspoon Dried oregano
⅛ teaspoon Ground white pepper

Directions

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.,1⅗ G. fat, 2.7 G. fiber.

Posted to TNT Recipes Digest by rdpatrick@... (Robert D. Patrick) on Feb 25, 1998

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