ZENB Lobster Pasta with Fresno Chiles & Mint
PREP TIME 8 minutes
COOK TIME 22 minutes
Serving Size: 728g
|Amount per Serving*||% Daily Value|
FEATURED IN RECIPE
ZENB Elbows Pasta
This ZENB Elbows Pasta recipe combines lobster with Fresno chiles, mint and more to bring you a delicious dish. Not only will you enjoy the flavor, but you will also enjoy a good source of protein that is low calorie, low fat, and low in cholesterol.
- 2 cups (6 ounces) ZENB Elbow Pasta made from 100% Yellow Peas, uncooked
- 1 tablespoon olive oil
- 3/4 pound fresh lobster tail meat, cut into bite-size pieces (about 2 lobster tails)
- 2 cloves garlic, sliced
- 1 red Fresno chile, seeded, thinly sliced
- 1 cup seafood stock
- 2 tablespoons brandy
- 1 can (14 ounces) Italian cherry tomatoes in juice
- 1 teaspoon white soy sauce
- 1/4 teaspoon kosher salt
- 1 small lemon, halved
- 2 tablespoons loosely packed mint leaves
Cook ZENB Pasta 1 minutes less than directed on package. Drain; keep warm.2.
Meanwhile, heat oil in large skillet on medium-high heat until shimmering. Add lobster; cook 3-4 minutes stirring occasionally until just opaque and edges begin to brown. Add garlic and chiles; cook 30 seconds stirring constantly. Transfer to clean plate.3.
Remove pan from heat; add stock and brandy. Cook 3-5 minutes on medium heat while scraping up brown bits from bottom of pan. Stir in tomatoes, soy and salt; simmer 8-10 minutes until sauce is slightly thickened. Return lobster and any juices to skillet. Stir in pasta; mix gently until pasta is tender and well combined. Juice lemon half over pan. Serve immediately with mint and remaining lemon cut into wedges.
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