FETTUCCINE WITH LOBSTER AND ZUCCHINI
Feta cheese gives a briny edge to this quick pasta dish, with fresh zucchini, tomatoes, herbs and lobster. Add the lobster off-heat at the end to guard against overcooking; it will warm just enough as it is gently tossed, putting all the ingredients on speaking terms. If you are entertaining guests and do not prefer last-minute preparations, don't hesitate to serve the pasta at room temperature, glossed with an extra glug or two of good olive oil.
Provided by Florence Fabricant
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon of the oil in a 12-inch sauté pan. Add shallot and garlic, and sauté on medium-low until soft but not brown. Add the tomatoes and cook about 5 minutes, until most of their liquid has evaporated. Add another tablespoon of the olive oil and then the zucchini and cook, stirring, 3 minutes or so, until the zucchini is tender but not soft. Fold in 1 tablespoon of the mint and 1 1/2 tablespoons of the chives.
- Add the feta and cook, stirring, a few minutes, until it softens. Stir in paprika, and season to taste with salt and pepper. Add the cream, bring to a simmer and cook 2 to 3 minutes until the cream starts to thicken. Remove from the heat and stir in the lobster meat.
- Bring a large pot of salted water to a boil for the pasta. Cook the fettuccine until al dente, about 6 minutes. Reserve 1/4 cup of the pasta water. Drain the pasta, add to the sauté pan, drizzle on the remaining tablespoon of oil and the lemon zest and toss with the zucchini and lobster mixture. Add pasta water, turn the heat to low, add salt and pepper, if needed, and gently mix the ingredients for no more than 3 minutes, just until heated through. Serve with a scattering of the remaining chives and mint.
FETTUCCINI WITH VANILLA BEAN LOBSTER SAUCE
Steps:
- Place lobster tails in a saucepan of well-salted water, cover and bring to a boil. As soon as the pan comes to a boil, turn off the heat and allow lobster tails to sit in hot water for 5 minutes. Bring a large pot of salted water to boil for pasta. Drain lobster tails and let cool, just until they are cool enough to handle. Remove lobster meat from tails by gently cracking apart the underside of the shell, or carefully cut through shell with a pair of sharp kitchen scissors. Cut lobster tails on an angle into 1/2" slices and set aside.
- With the tip of a pairing knife slice open vanilla bean and scrape out seeds. Add pasta to boiling water and cook according to package directions until al dente. While pasta is cooking heat a large skillet on medium high. Add butter to skillet and when it foams add vanilla bean seeds and pod and shallots and reduce heat to medium low. Cook, stirring for 1 munute. Add lobster pieces and continue cooking and stirring until lobster is cooked through and coated with butter mixture. Reduce heat to low and drain pasta, reserving about 1/2 cup of pasta cooking water.
- Add hot pasta to skillet along with 1/4 cup of pasta cooking water, increase heat to medium and continue tossing mixture until sauce thickens slightly, adding a bit more cooking water if needed to nicely glaze pasta. Season to taste with salt and pepper and arrange pasta on serving plates. Sprinkle with parsley and finishing salt.
LOBSTER FETTUCCINE
Provided by Chuck Hughes
Time 3h10m
Yield s: 4 servings
Number Of Ingredients 19
Steps:
- For the lobster stock:
- In a large stockpot filled with boiling water, cook the lobsters for approximately 8 minutes. Drain, remove and de-shell the lobsters, keeping the carcasses for the stock. Reserve the lobster meat in a separate bowl for later.
- In the same stockpot, add the oil. Combine the lobster shells with the carrot, celery, onion, garlic, rosemary, thyme, peppercorns, water, and ketchup. Bring the mixture to a simmer and let reduce for 2 hours. Strain and transfer 6 cups/1.5 L of the remaining stock into a smaller saucepan, reducing on medium heat for another 20 minutes or until approximately 1/3 of the stock is left. Remove from the heat and set aside.
- Bring a pot of salted water to a boil and add the fettuccine. Cook 1 minute less than instructed. Strain and set aside.
- Heat 1 tablespoon olive oil in a pan on medium heat and add the shallot. Saute 1 minute, then add the garlic and continue cooking for another 2 minutes. Add stock. Add the pasta, reserved lobster meat, peas, and chives, and 2 tablespoons butter and mix well. Salt, and pepper, to taste.
- Cook's Note: Any leftover lobster stock can be kept in the freezer for up to 3 months.
FETTUCCINI WITH ZUCCHINI
Hot pasta with fresh veggies; the only thing my son would eat when watching his weight during wrestling season. For a "full" meal, add thinly sliced leftover steak or chicken with the tomatoes.
Provided by donna garlington
Categories Fruits and Vegetables Vegetables Squash
Yield 5
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot of boiling water until al dente. Drain.
- While the pasta is cooking, prepare the vegetables. In a large skillet, heat oil over medium heat. Add onion, garlic, zucchini and peppers; saute 5 minutes. Add tomatoes, salt, and cayenne pepper. Cook over low heat 5 minutes, or until vegetables are crisp tender.
- Pour vegetables over hot pasta.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 45.4 g, Fat 13.4 g, Fiber 4.1 g, Protein 8.2 g, SaturatedFat 2 g, Sodium 466.1 mg, Sugar 4.8 g
FETTUCCINE WITH ZUCCHINI
Beautiful, glossy zucchini from the farm stand are to be treasured. Here they are diced, sautéed until tender, bolstered with garlic, pine nuts and Grana Padano, and mingled with fresh pasta.
Provided by Florence Fabricant
Categories dinner, easy, pastas, appetizer, main course
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place zucchini in a colander, toss with salt and set aside to drain in sink or over a bowl 30 minutes. Meanwhile, heat 3 tablespoons oil in a heavy sauté pan, add onion, pine nuts and garlic and sauté over low heat about 10 minutes, until onion is soft and nuts start to brown. Rinse and drain zucchini and add to pan. Sauté about 20 minutes, until tender.
- Bring large pot of salted water to a boil for pasta, cook pasta about 3 minutes and drain, reserving about 1 cup pasta water. Add pasta to sauté pan, cook over low heat about 5 minutes, to blend ingredients, adding pasta water as needed. Season with salt and pepper. Fold in parsley, cheese and additional olive oil and serve.
Nutrition Facts : @context http, Calories 519, UnsaturatedFat 21 grams, Carbohydrate 52 grams, Fat 29 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 549 milligrams, Sugar 5 grams
GARLIC LOVER'S FETTUCCINE WITH OLIVE OIL, GARLIC AND ZUCCHINI
Entered for safe-keeping. From Martha Rose Schulman's Fast Vegetarian Feasts, received in February 2009 Cookbook Swap. This is based on Italian Pasta Aglio e Olio (pasta with oil and garlic), adding zucchini that has been cut in matchsticks and briefly steamed, then tossed with the pasta and the oil, garlic, and Parmesan cheese. Although the author says 2-3 teaspoons of finely minced garlic is a lot, I would tend to add more, just because... DH and I love garlic.
Provided by KateL
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Steam the zucchini 5 minutes and remove from the heat.
- Begin bringing water to a boil in a large pot for the pasta. (I would add a generous amount of grated sea salt to the water.).
- Meanwhile, heat the olive oil with the garlic in a small pan over very low heat. The garlic should simmer very gently, never turning brown, but just golden. (If it cooks too quickly, it will burn.) It should simmer for about 10 minutes. When it is golden and the oil aromatic, remove from the heat.
- Have a warmed serving dish ready.
- Cook the pasta al dente, and when it is done, spoon into the serving dish and toss with the oil and garlic, and the remaining ingredients.
- Serve at once, passing additional Parmesan cheese.
OLIVE GARDEN FETTUCCINE WITH SHRIMP & ZUCCHINI
Make and share this Olive Garden Fettuccine With Shrimp & Zucchini recipe from Food.com.
Provided by Xiola Blue
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut zucchini into 2 in by 1/4 in sticks.
- Peel and devein shrimp.
- Cook fettuccine according to package directions.
- While pasta is cooking, heat oil in large saute pan over medium heat.
- Add chopped garlic and parsley.
- Cook for 1 minute.
- Add zucchini.
- Cook additional minute.
- Add shrimp, wine, salt, pepper and butter.
- Stir well and cook shrimp for 5 minutes or until they are no longer opaque.
- Add drained pasta to the mixture.
- Toss all ingredients to mix.
- Season with salt and pepper to taste.
- Use tongs to pull pasta onto serving platter.
- Top with shrimp, zucchini and seasonings.
- Squeeze two lemon wedges over dish; garnish with remaining wedges and parsley.
Nutrition Facts : Calories 964.4, Fat 45.7, SaturatedFat 12.8, Cholesterol 299.1, Sodium 720.6, Carbohydrate 88.8, Fiber 5.5, Sugar 3.6, Protein 40.5
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