Seafood Sauce for Pasta

Makes 2 servings

  • 4 ounces linguni, dry weight
  • 4 ounces imitation crab, cut into small pieces
  • 1 whole tomato, core removed and cut into about 16 chunks
  • 1 tsp butter
  • 1 Tbs white flour
  • 1 cup fat free milk
  • dashes of salt, pepper, oregano
  • 2 Tbs shredded parmesan cheese
  1. Cook pasta according to package directions.  Drain and keep warm.
  2. When pasta is almost cooked, start the sauce by melting butter in medium-sized saute pan over low to medium heat.
  3. After  butter has melted, sprinkle the flour over it and stir to blend.
  4. When the flour and butter are combined, add milk and whisk till smooth.  The sauce will thicken as it cooks.  Don't be tempted to turn the heat up higher as it may burn the sauce.
  5. As the sauce gets thicker, add the imitation crab and tomato to it.  Add dashes of salt, pepper and oregano and stir to combine.
  6. When sauce has thickened to your liking remove it from the heat.
  7. Divide pasta between 2 plates and cover each serving with half of the sauce.  Sprinkle 1 Tbs cheese over each plate and serve immediately.