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.
Penne Pasta with Maine Lobster
and Garden Vegetables
- 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 analysis per serving: 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.
