Light Seafood and Vegetable Pasta |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I was looking for pasta that had a light flavor, was low in fat, had lots of veggies, and would go well with my langostino shrimp I picked up. I used a variety of recipes to develop this on. Ingredients:
1 tablespoon olive oil |
1 small zucchini |
3 garlic cloves |
3 medium mushrooms |
1 cup fresh green beans |
1/3 medium red pepper |
1/2 cup chopped tomato |
1 scallion |
1/2 cup fresh basil |
3 tablespoons parsley |
1/3 cup half-and-half |
1 (15 ounce) can chicken broth |
1 tablespoon cornstarch |
1 tablespoon old bay seasoning |
salt and pepper |
8 ounces dry pasta |
8 ounces lobsters |
Directions:
1. Start water boiling to boil pasta.
2. Heat olive oil in a large, flat bottom pan.
3. When oil is hot, toss in garlic to soften (but not brown).
4. Add about 1/3 can of the broth.
5. Water should be boiling, toss in the pasta for about 5-6 minutes.
6. Toss in vegetables in this order: beans, peppers, zucchini, scallions, tomatoes, mushrooms. Saute the veggies, stirring occasionally.
7. Mix the cold half and half with the cornstarch to make a roux.
8. Whisk into the retained broth, then add all into the pan of veggies.
9. If lobster (or shrimp, etc.) is pre-cooked, wait to add until the last 1 minute of cooking so it doesn't over-cook. Heat it through.
10. Drain pasta.
11. Serve with a little Parmesan.
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