Summer’s Best Lobster Pasta

Number of Servings:

6

Ingredients:

12 ounces dried farfalle (bowtie) pasta

2 tablespoons extra virgin olive oil

2 cloves garlic, minced

2 cups cherry tomatoes, sliced in half

2 cups corn kernels (from 3 to4 ears of corn)

1 ½ to 2 pounds chilled lobster meat cut into bite-size pieces

¼ cup fresh lemon juice

¼ cup fresh Italian flat leaf parsley, minced

Kosher salt and freshly ground black pepper

1 tablespoon unsalted butter, melted

Instructions:

Cook the pasta according to package directions and set aside. Reserve ¼ cup of the pasta cooking water. While the pasta is cooking, heat the oil in a large nonstick skillet or Dutch oven over medium heat. Add the garlic and cook until golden, 30 seconds to 1 minute. Add the cherry tomatoes and corn and cook another 3 minutes. Add the lobster, lemon juice, parsley, salt and pepper to taste, and the reserved pasta cooking water and stir together until heated through. Combine the cooked pasta and lobster mixture in a large bowl and drizzle with the melted butter.

Recipe by Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Authors, The Moms' Guide to Meal Makeovers
www.MealMakeoverMoms.com

Nutrition Information:

470 calories, 14g fat (4g saturated, 0.2g omega-3), 470mg sodium, 57g carbohydrate, 4g fiber, 33g protein, 10% vitamin A, 30% vitamin C, 10% calcium, 15% iron

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Summer’s Best Lobster Pasta

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National Fisheries Institute