- 1 medium onion
- 4 green onions
- 1 tablespoon olive oil
- 3 carrots — julienne
- 1 small zucchini — julienne
- 1 small yellow squash — julienne
- 1 small red pepper — julienne
- 3 ounces snow peas
- 1/3 cup sliced mushrooms
- 3 cloves garlic — minced
- 1/2 pound scallops
- 1/2 pound shrimp — peeled and deveined
- 1 chicken bouillon cube
- 1 cup water
- 1 cup milk
- 2 tablespoons flour
- 1/2 cup parmesan cheese
- 2/3 cup crab meat — flaked
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley — or 1 1/2 tbl. dried
- 1/4 tablespoon basil — dried
- 1/4 tablespoon oregano — dried
- Black pepper to taste
- 8 ounces penne pasta — cooked and drained
Cook penne according to package directions, omitting salt and fat; drain well and set aside in very large bowl (keep warm). Cook and stir onions in oil in large skillet over medium-high heat until soft. Add vegetables and garlic; reduce heat to low. Cover; simmer until vegetables are tender. Remove; set aside. Cover and cook scallops and shrimp in same skillet over medium-low heat until opaque. Remove; reserve liquid in pan. In medium bowl, combine flour, bouillon, water, and milk. Stir until flour is dissolved in liquid. Add liquid to skillet and stirring constantly bring to a slow boil until thickened. Reduce heat to low. Add cheese; stir until smooth. Add vegetables, shrimp, scallops and crabmeat to sauce. Heat through. Add remaining ingredients except linguine. Pour over cooked and drained linguine in a very large bowl; toss gently to coat. Serves 6
Tracker: 2 1/2 oz Protein, 2 oz-eq Grain, 1 cup vegetable, 1/2 tsp fat