“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:
30mins
SERVES:
4-6
YIELD:
4
UNITS:
US

Ingredients Nutrition

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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