Lobster Pasta Primavera
Nutrition
Calories: 475 kcalCarbohydrates: 74 gProtein: 33 gFat: 21 gSaturated Fat: 13 gCholesterol: 82 mgSodium: 1706 mgFiber: 12 gSugar: 20 gVitamin A: 89.9 IUCalcium: 135 mgIron: 16 mg
Ingredients
- 2 1 1/4-lb each maine lobsters
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 large tomatoes seeded, chopped
- 2 each Cloves garlic minced
- 1 medium zucchini cut in half lengthwise, cut into ¼-inch slices
- 2 each scallions thinly sliced
- 1 tablespoon Chopped fresh chives
- 2 tablespoons Chopped fresh parsley
- ½ cup Hannaford brand frozen Petite Green peas thawed
- ½ teaspoon kosher salt
- ¼ teaspoon Black pepper freshly ground
- 2 tablespoons Fresh lemon juice
- 12 oz bowtie pasta cooked according to package directions
Instructions
- Place lobsters in boiling, salted water to cover. Return to boiling; reduce heat and simmer 13-15 minutes, until done. Pour off water and cool. Remove all meat and cut into 1/2-inch pieces. Set aside.
- Melt butter with oil in large skillet over medium-high heat. Add tomatoes, garlic and zucchini and cook, stirring, until vegetables are soft, about 3 minutes. Add scallions, chives, parsley, peas and lobster meat to pan. Saute 2 minutes. Season with salt and pepper. Add pasta to pan and heat well to combine flavors. Add lemon juice and serve.