Mixed Pepper and Lobster Pasta

0
Average: 0 (0 votes)
(0 votes)
Mixed Pepper and Lobster Pasta
share Share
print
bookmark_border Copy URL
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)
Calorie678 cal.(32 %)
Protein42 g(43 %)
Fat18 g(16 %)
Carbohydrates83 g(55 %)
Sugar added0 g(0 %)
Roughage7.1 g(24 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.6 μg(3 %)
Vitamin E4.6 mg(38 %)
Vitamin K8.3 μg(14 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin11.6 mg(97 %)
Vitamin B₆2.1 mg(150 %)
Folate93 μg(31 %)
Pantothenic acid4.2 mg(70 %)
Biotin11.3 μg(25 %)
Vitamin B₁₂1.7 μg(57 %)
Vitamin C67 mg(71 %)
Potassium765 mg(19 %)
Calcium247 mg(25 %)
Magnesium114 mg(38 %)
Iron4 mg(27 %)
Iodine160 μg(80 %)
Zinc4.8 mg(60 %)
Saturated fatty acids6.5 g
Uric acid253 mg
Cholesterol155 mg
Complete sugar3 g

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)
How healthy are the main ingredients?
ParmesanBasilolive oilgarlic cloveshallot

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.