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