Creamy Vegetable Pasta
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
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
- Cook and stir vegetables and minced garlic in hot oil in a large skillet on medium heat until tender-crisp.
- Add cream cheese, milk, parmesan cheese, and seasoning. Mix well.
- Add crab, mix well.
- Reduce to low heat; cook until cream cheese is melted, stirring frequently.
- 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).
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RECIPE SUBMITTED BY
I was born and raised in the midwest and my husband is from the South. I have been married for almost 5 years now and we both enjoy food - all kinds of food! Which has not been gentle to our waist line! I am now trying to cook low calorie, but yet tasteful meals and was SO happy to find this website! I have found tons of great recipes that I'm able to revise to the low-cal version!