Light Seafood And Vegetable Pasta Recipes

LIGHT & EASY SEAFOOD PASTA

Steps:

• Cook pasta accordiing to directions, reserve spices.
• Chop veggies while oil and butter are warming in medium hot in saute pan. Quickly saute the chopped veggies 1-2 minutes. Gently stir in reserved spices to the saute veggie.
• Add frozen muscles (to saute veggies). Turn heat to medium. Start timer for muscles per box directions.
• When timer goes off, stir in wine. Stir in diced tomatoes to veggie saute pan and heat through and turn heat down to warm until pasta is done.
• Spoon veggies and muscles over pasta to serve.

LIGHT SEAFOOD AND VEGETABLE PASTA

Steps:

• Start water boiling to boil pasta.
• Heat olive oil in a large, flat bottom pan.
• When oil is hot, toss in garlic to soften (but not brown).
• Add about 1/3 can of the broth.
• Water should be boiling, toss in the pasta for about 5-6 minutes.
• Toss in vegetables in this order: beans, peppers, zucchini, scallions, tomatoes, mushrooms. Saute the veggies, stirring occasionally.
• Mix the cold half and half with the cornstarch to make a roux.
• Whisk into the retained broth, then add all into the pan of veggies.
• If lobster (or shrimp, etc.) is pre-cooked, wait to add until the last 1 minute of cooking so it doesn't over-cook. Heat it through.
• Drain pasta.
• Serve with a little Parmesan.

LIGHT PASTA PRIMAVERA

Steps:

• Cook pasta according to package directions.
• Prepare vegetables; julienne cut the carrots, chop broccoli, snow peas, asparagus. Whichever vegetables you like will work wonderfully in this dish.
• Steam the vegetables for a about 5 minutes.
• In a very large skillet (or even a wok), saute the mushrooms and garlic in the butter for about 4 minutes.
• Add the steamed vegetables to the sauteed mushrooms.
• Add the broth, lemon juice, sugar, pepper flakes, basil, and salt and pepper to the skillet and toss for a minute or two.
• Add the cooked and drained pasta, incorporate with the vegetables.