Light Seafood and Vegetable Pasta

Name: Light Seafood and Vegetable Pasta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 , 4-6 serving(s)
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

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Recipe by MsTeechur

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.

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READY IN: 30mins

SERVES: 4-6

YIELD: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.

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