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
4
- 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.
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