Crab & Corn Pasta

I know its been a while since I posted a recipe.  That's what happens when  you fall off the "eating right" wagon.  But, I am now back on track and have loads of recipes to share.  Not sure if I will be able to post them all today, but I hope to get a few up here for your enjoyment.

The first, Crab & Corn Pasta.  I got this off of the WW website and it was delish AND easy (my kind of meal)!  My only complaint is that it was a bit to oniony for my tastes.  So, next time, I plan on cutting back on the onion and maybe letting them cook a little longer so they get a little sweeter.

Crab & Corn Pasta
Serves: 4
Points: 8

Ingredients:

6 oz uncooked penne

1 Tbsp vegetable oil
1 medium sweet red pepper(s), seeded and thinly sliced
2 medium onion(s), sliced
2 Tbsp all-purpose flour
2 cup(s) fat-free skim milk
10 oz frozen corn kernels, thawed
6 oz canned crabmeat, drained
1 tsp dried basil
1/2 tsp table salt
1/4 tsp black pepper
2 Tbsp grated Parmesan cheese
2 Tbsp parsley, chopped


Instructions:

1.) Cook the penne according to package directions; drain and keep warm.


2.) In a large nonstick saucepan, heat the oil. Sauté bell pepper and onions until softened, about 5 minutes. Sprinkle with flour; cook, stirring constantly, 1 minute. Gradually stir in milk; bring to a boil and cook, stirring constantly, 1-2 minutes. Stir in corn, crabmeat, basil, salt and pepper. Remove from the heat; stir in penne. Reheat 2-3 minutes and serve, sprinkled with cheese and parsley.