Saturday, January 17, 2009
I've found that this salad goes well for a fancy luncheon with your friends or to take away to a potluck. It's even good on a picnic, served cold.
1 (8 oz.) package medium shell macaroni, uncooked
Vegetable cooking spray
1/3 c. chopped green onions
3 cloves garlic, minced
2 t. unsalted margarine or butter
1 T. all-purpose flour
1/2 c. Chablis or other dry white wine
1/4 c. skim milk
3/4 t. dried whole basil
1/2 t. dried whole dillweed
1 small sweet yellow pepper, seeded and cut into 1/2 in. pieces
1/2 lb. fresh broccoli, coarsely chopped
1/2 (1 lb.) package frozen imitation crabmeat, thawed, rinsed, and drained ( I like to use the packaged ready-to-use imitation crabmeat, also known as surimi )
Fresh basil sprigs (opt.)
Cook macaroni according to package directions, omitting salt and fat. Drain, set aside
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onions and garlic, and saute' until crisp-tender. Remove from skillet, and set aside.
Melt margarine in skillet. Add flour; cook over medium heat stirring constantly, 1 minute.
Gradually stir in wine; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; gradually stir in milk, basil, and dillweed.
Add onion mixture, pepper, broccoli, and crabmeat to sauce. Simmer 5 minutes or until vegetables are crisp-tender. Combine pasta and broccoli mixture; toss gently. Garnish with fresh basil sprigs, if desired.
Yield: 6 servings ( 218 calories per 1- cup serving)
If you like this blog, please look for my other blogs:
Thyme for Herbs
Tickling the Ivories