INGREDIENTS:
(6 servings)
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
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
DIRECTIONS:
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 Maine Lobster, heating gently. Drain the pasta and add to the vegetables and Maine 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.
NUTRITIONAL:
Per serving:
428 calories
21 grams protein
50 grams carbohydrates
16 grams fat
243 mg. sodium
4 grams fiber
