Mixed Pepper and Lobster Pasta
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
678
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 678 cal. | (32 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 8.3 μg | (14 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 765 mg | (19 %) | ||
| Calcium | 247 mg | (25 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 160 μg | (80 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 253 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 ½ cups cooked Lobster meat
- 16 ozs Fettuccine
- 2 Tbsps good-quality olive oil
- 2 shallots (peeled and minced)
- ½ red Bell pepper (cut into thin strips)
- ½ yellow Bell pepper (cut into thin strips)
- 3 cloves garlic cloves (peeled and minced)
- ½ cup dry white wine
- ½ cup fresh Basil (finely chopped; plus extra sprigs to garnish)
- ½ cup whipping cream
- ½ cup Parmesan (or asiago cheese)
- freshly ground Black pepper (to taste)
Preparation steps
1.
Pick through cooked lobster meat and remove any shell pieces. Cut into chunks and place in a mixing bowl. Set aside.
2.
In a large pot of boiling salted water, cook fettuccine until al dente, 8 to 10 minutes. Drain, reserving 1/3 cup of the cooking liquid.
3.
Meanwhile, heat oil in a large nonstick skillet set over medium-high heat. Saute shallots and peppers until tender crisp, about 2 minutes, add garlic and lobster chunks and cook an additional minute, or until garlic is fragrant. Add wine and cook for 1 minute. Add basil, cream, cheese and reserved cooking liquid, bring to a simmer and allow to thicken slightly.
4.
Divide pasta between warmed plates. Spoon lobster mixture over the fettuccine. Garnish with fresh basil, cheese and cracked pepper. Serve.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
