Crab and Corn Pasta

Hey, where have I been? Well, I've been dragged into WW with my wife. So, in the beginning I was eating so simply there was nothing worth writing about, but now I'm putting some effort into finding extra-healthy things to make that I'd not be embarrassed to post (for example: ham sandwich on whole wheat bread with some lettuce!). This meal here, for example, was very satisfying and feels more decadent then it really is.

If you have all the ingredients on hand, this simple supper can be made in 20 minutes.

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

2 Tbsp grated Parmesan cheese
2 Tbsp parsley, chopped

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

In a large saucepan or saute' pan, 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 (use a wisk to scrape up any cooked flour from the bottom of the pan, to thicken the milk), 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.

For you WW monsters out there, divide this into four portions, each is 8 points.