Light Seafood And Vegetable Pasta Recipes

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LIGHT SEAFOOD AND VEGETABLE PASTA



Light Seafood and Vegetable Pasta image

I was looking for pasta that had a light flavor, was low in fat, had lots of veggies, and would go well with my langostino shrimp I picked up. I used a variety of recipes to develop this on.

Provided by MsTeechur

Categories     Lobster

Time 30m

Yield 4 , 4-6 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
1 small zucchini
3 garlic cloves
3 medium mushrooms
1 cup fresh green beans
1/3 medium red pepper
1/2 cup chopped tomato
1 scallion
1/2 cup fresh basil
3 tablespoons parsley
1/3 cup half-and-half
1 (15 ounce) can chicken broth
1 tablespoon cornstarch
1 tablespoon Old Bay Seasoning
salt and pepper
8 ounces dry pasta
8 ounces lobsters

Steps:

  • Start water boiling to boil pasta.
  • Heat olive oil in a large, flat bottom pan.
  • When oil is hot, toss in garlic to soften (but not brown).
  • Add about 1/3 can of the broth.
  • Water should be boiling, toss in the pasta for about 5-6 minutes.
  • Toss in vegetables in this order: beans, peppers, zucchini, scallions, tomatoes, mushrooms. Saute the veggies, stirring occasionally.
  • Mix the cold half and half with the cornstarch to make a roux.
  • Whisk into the retained broth, then add all into the pan of veggies.
  • If lobster (or shrimp, etc.) is pre-cooked, wait to add until the last 1 minute of cooking so it doesn't over-cook. Heat it through.
  • Drain pasta.
  • Serve with a little Parmesan.

Nutrition Facts : Calories 368.9, Fat 8, SaturatedFat 2.4, Cholesterol 83, Sodium 622.5, Carbohydrate 51.6, Fiber 3.8, Sugar 4.9, Protein 22.2

LIGHT & EASY SEAFOOD PASTA



Light & Easy Seafood Pasta image

Make and share this Light & Easy Seafood Pasta recipe from Food.com.

Provided by Squirrel Gone Wild

Categories     Vegetable

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 (8 ounce) box garlic and olive oil Pasta Roni
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons white wine
1/4 cup chopped onion
1/4 cup chopped zucchini
1/4 cup chopped yellow squash
1/4 cup chopped fresh mushrooms
14 ounces Italian-style diced tomatoes
1 (10 ounce) box frozen mussels, in shell
clams (optional) or shrimp (optional)

Steps:

  • Cook pasta accordiing to directions, reserve spices.
  • Chop veggies while oil and butter are warming in medium hot in saute pan. Quickly saute the chopped veggies 1-2 minutes. Gently stir in reserved spices to the saute veggie.
  • Add frozen muscles (to saute veggies). Turn heat to medium. Start timer for muscles per box directions.
  • When timer goes off, stir in wine. Stir in diced tomatoes to veggie saute pan and heat through and turn heat down to warm until pasta is done.
  • Spoon veggies and muscles over pasta to serve.

Nutrition Facts : Calories 311.3, Fat 16.1, SaturatedFat 5.2, Cholesterol 55, Sodium 882, Carbohydrate 21.5, Fiber 3.5, Sugar 9.1, Protein 19.3

SEASIDE PASTA WITH VEGETABLES



Seaside Pasta with Vegetables image

When you combine feta and lemon with a salmon pasta, is there anything better? Add a healthy dose of broccoli, grape tomatoes and an easy-to-follow recipe, and you've reached perfection.

Provided by Publix Aprons

Categories     Trusted Brands: Recipes and Tips     Publix Aprons

Time 25m

Yield 4

Number Of Ingredients 12

8 ounces bow tie pasta
1 tablespoon olive oil
2 (6 ounce) fillets fresh salmon
½ teaspoon kosher salt
4 cloves garlic, finely chopped
1 pint grape tomatoes
2 cups broccoli florets, cut into bite-size pieces
½ cup chicken broth
1 lemon, zested and juiced
½ cup crumbled reduced-fat feta cheese
2 tablespoons coarsely chopped fresh dill
¼ teaspoon red pepper flakes

Steps:

  • Prepare pasta following package instructions.
  • Preheat large saute pan on medium-high 2-3 minutes. Place oil in pan. Season salmon with salt; cook 1-2 minutes on each side or until browned.
  • Add garlic, tomatoes, broccoli, and broth; cook and stir 3-4 minutes or until salmon separates easily with a fork. Cut salmon into small bite-size pieces.
  • Add pasta, lemon juice and zest, feta, dill, and red pepper flakes; toss to combine. Serve.

Nutrition Facts : Calories 483.7 calories, Carbohydrate 52.6 g, Cholesterol 61.3 mg, Fat 17.7 g, Fiber 5.3 g, Protein 33.4 g, SaturatedFat 4.9 g, Sodium 847.4 mg, Sugar 2.8 g

SEAFOOD PASTA



Seafood Pasta image

This light dish is always welcome on a warm spring night.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

2 garlic cloves, minced
2 tablespoons butter, divided
3 plum tomatoes, chopped
2 teaspoons minced fresh parsley
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1/8 to 1/4 teaspoon dried tarragon
3/4 cup chicken broth
4 ounces thin spaghetti
1/4 pound uncooked medium shrimp, peeled and deveined
1/4 pound bay scallops
Shredded Parmesan cheese, optional

Steps:

  • In a medium skillet, saute 1 garlic clove in 1 tablespoon butter for 1 minute. Add the tomatoes, parsley, basil and tarragon; saute 2 minutes longer. Add the broth; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until mixture reaches desired thickness., Meanwhile, cook pasta according to package directions. In another skillet, saute remaining garlic in remaining butter for 1 minute. Add shrimp; cook and stir for 1 minute. Add scallops and cook 3 minutes longer or until shrimp turn pink and scallops are firm and opaque. Add to tomato mixture. Drain pasta; transfer to a bowl. Pour seafood mixture over pasta; toss to coat. Sprinkle with Parmesan if desired.

Nutrition Facts :

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