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.

• Ready In: 30 mins
• Serves: 4-6
• Yields: 4

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.