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Credit: Catherine Roscoe Barr

A rainbow of vegetables makes this lobster pasta not only delicious but healthy, too

This lobster pasta is so impressive that you might want to save it for a special occasion, but it's so quick and easy that you might want to add it to your weeknight repertoire

I was in the Okanagan a couple of weeks ago for the Okanagan Fall Wine Festival and although we weren't able to fit in a trip to Ricardo's Mediterranean Kitchen, we got the next best thing – Ricardo's new cookbook, That's Amore.

As you can imagine for a restaurant with a long list of accolades including "best chef", "best restaurant" and "best Italian", the cookbook is full of lip-smacking, tried-and-true recipes. This is the first recipe I've attempted and I can see why it's "unquestionably [the] number one selling pasta at the restaurant," it's delicious! And it was pretty easy to make, too, plus quite healthy with all of the vegetables.

This recipe serves 2.

Ingredients

  • 8 oz linguine noodles, cooked al dente (I used fettuccine because that's what I had in my cupboard)
  • 4 mushrooms, sliced
  • 8 cloves garlic, diced and roasted (I used 4 and skipped the roasting)
  • 1 tbsp butter
  • 10 fresh asparagus spears (I used 1/2 frozen peas instead)
  • 1 oz white wine (I used Gray Monk Latitude 50, it's tasty and very affordable at $13.99 – and from the Okanagan)
  • 1 cup cooked lobster meat, chopped
  • 1/4 cup olive oil
  • pinches of parsley, chili flakes, salt and pepper
  • 1 roma tomato, cubed (I used a small can of diced tomatoes, drained)
  • 1 tbsp Parmesan cheese

Instructions

  1. In medium frying pan over medium heat, cook mushrooms and garlic with wine and a drizzle of olive oil.
  2. Add butter, asparagus (or peas), tomato (if using canned), parsley, chili, salt and pepper.
  3. Add lobster, stirring well to combine.
  4. Add noodles and toss with remaining olive oil.
  5. If using fresh tomato, add now.
  6. Serve and top with Parmesan cheese.