Light Seafood And Vegetable Pasta

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

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

Recipe

• 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.