Creamy Crab Meat Pasta


Boy do I love a creamy pasta sauce. It’s so delicious but ridiculously fattening that even on my “relaxed” eating days, it’s still not worth the extra calories. So what’s a girl to do? You make it Weight Watchers friendly without taking too much away from the flavor. How? Well, I loathe fat free dairy, it’s quite possibly the nastiest alternative out there. The last time I made a creamy sauce using all fat free dairy products I texted my sister and told her “I just had the biggest bull#### dinner ever.” Never again. This time I did a little improvising with Laughing Cow Light Swiss Cheese and fat free half and half. The cheese balanced out the fat free dairy in flavor. I’ve attempted low-fat cream sauces in the past, and this is the best one yet. Although low in fat,  imitation crab meat isn’t the best thing for you; it’s processed and doesn’t even really contain crab, but I personally don’t think it tastes that bad. The next time I make this however, I will use shrimp instead.

What you need (serves 4 / 2 cups per serving / 7 points plus values)
For the sauce: 
1 1/2 cup fat free half and half
3 Laughing Cow light swiss cheese
1/4 parmesan cheese
1 chicken bouillon cube
Oregano to taste
Salt and pepper to taste

For the pasta: 
2 cups whole wheat pasta
1 cup cherry tomatoes
1 medium red onion
4-5 garlic cloves
1 package imitation crab meat (or you can use shrimp)

What you need to do

For the sauce: 
Whisk together all of the ingredients and bring to a boil. Keep whisking and don’t leave the sauce unattended or it will burn.

For the pasta:
Boil pasta
Sautee onion, garlic, and tomato in a pan
Boil shrimp until pink

Pour the sauce over the pasta and mix well.