INGREDIENTS:
(4 servings)
20 ounces fresh whole wheat spaghetti (10 oz. dried)
½ cup sun-dried tomatoes, not packed in oil
4 ounces Chèvre
2½ Tablespoons milk
1 pound Maine Lobster meat, cooked
4 ounces garlic, minced
2 Tablespoons olive oil
6 cups torn arugula
DIRECTIONS:
Cook pasta according to package directions but omit salt and/or oil.
In a small bowl, cover the dried tomatoes with boiling water. Let stand for 10 minutes. Drain tomatoes, finely snip, and set aside. Discard soaking liquid.
Combine goat cheese with milk and stir with fork until smooth. Set aside.
Lightly sauté Maine Lobster meat and garlic in olive oil until garlic is tender and lobster warms up. Stir in arugula. Cook and stir over medium heat for 1-2 minutes or until arugula just begins to wilt.
Stir in the tomatoes and goat cheese mixture. Pour over hot cooked pasta; toss to coat.
NUTRITIONAL:
Per serving:
calories 579.8
carbohydrate 68.4 g
cholesterol 101 mg
fat 18.0 g
protein 38.9 g
sodium 671 mg
dietary fiber 5.3 g
calcium 178 mg
Nutritional information provided by MasterCook. These profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers
