Penne Pasta with Maine Lobster and Garden Vegetables
"When my garden is overflowing with summer vegetables, I like to make this classic Italian dish featuring Maine lobster. Any combination of vegetables will work, including eggplant, summer squash, zucchini and cauliflower. Vegetables should be lightly steamed before you finish cooking them in the hot herbed oil." Recipe by Cheryl Wixson, Food Writer of Bangor, Maine.
2 cups broccoli, lightly steamed
8-ounces green beans, lightly steamed
1 garlic clove, minced
2 medium sweet red peppers, seeded and coarsely chopped
1/3 cup extra-virgin olive oil - divided use
1 cup fresh spinach or Swiss chard, coarsely chopped
1/3 cup minced fresh herbs like basil, flat leaf parsley, chives or chervil
12-ounces penne pasta
12-ounces cooked Maine lobster, cut into bite-sized chunks
1/3 cup light cream
Sea salt and freshly ground black pepper
Parmigiano-Reggiano, freshly grated for serving
- Lightly steam the broccoli and green beans and set aside.
- In a large sauté pan, cook the garlic and chopped peppers in 2 tablespoons of olive oil until soft. Add the remaining oil and the spinach, cooking until the spinach is wilted. Remove the pan from the heat and stir in the fresh herbs.
- Meanwhile, bring a large pot of water to a boil and cook the penne pasta until al dente.
- Add 2 tablespoons of the pasta cooking water to the vegetables and quickly stir in the lobster, heating gently.
- Drain the pasta and add to the vegetables and lobster. Mix rapidly with the light cream.
- Season to taste with sea salt and freshly ground black pepper.
- Serve with freshly grated Parmigiano-Reggiano cheese for sprinkling on the top.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): 428 calories, 21 grams protein, 50 grams carbohydrates, 16 grams fat, 243 mg. sodium, 4 grams fiber.
Recipe provided courtesy of Maine Lobster Promotion Council.