Crab and Corn Pasta

Ingredients

6 oz penne pasta - uncooked

1 tbsp vegetable oil

1 medium red Sweet pepper - Seeded & thinly sliced

2 medium Onions - Sliced

2 tablespoons All purpose Flour

2 cups fat-free milk

10 ounces Frozen Corn - thawed

6 ounces Crabmeat - Canned drained

1 teaspoon Dried Basil

1/2 teaspoon Salt

1/4 teaspoon black pepper

2 tablespoons Grated Parmesan cheese

2 tablespoons Parsley

Directions

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.