LIGHT SEAFOOD AND VEGETABLE PASTA
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.
Provided by MsTeechur
Categories Lobster
Time 30m
Yield 4 , 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Start water boiling to boil pasta.
- Heat olive oil in a large, flat bottom pan.
- When oil is hot, toss in garlic to soften (but not brown).
- Add about 1/3 can of the broth.
- Water should be boiling, toss in the pasta for about 5-6 minutes.
- Toss in vegetables in this order: beans, peppers, zucchini, scallions, tomatoes, mushrooms. Saute the veggies, stirring occasionally.
- Mix the cold half and half with the cornstarch to make a roux.
- Whisk into the retained broth, then add all into the pan of veggies.
- 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.
- Drain pasta.
- Serve with a little Parmesan.
Nutrition Facts : Calories 368.9, Fat 8, SaturatedFat 2.4, Cholesterol 83, Sodium 622.5, Carbohydrate 51.6, Fiber 3.8, Sugar 4.9, Protein 22.2
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