Lobster Veggie Pasta using the Veggetti

Wednesday, May 6, 2015

Have you ever gotten sucked into watching infomercials/As Seen on TV and thought, "Hmmm, I think I want that?"  I do, all the time.  I can't tell you how many times I am tempted to call in and try Cindy Crawford's Meaningful Beauty line or the Magic Mesh screen door cover but lets be real, half the items I contemplate purchasing, I have no real practical use for.  But there are always the few that are actually worth it.  Like my Shark vacuum and steam mop, man those are winners.  Oh and my new favorite, the Veggetti.

About a six months ago, I was watching an infomercial on the Veggetti, a tool that can turn almost any veggie into pasta.  I knew it was an instant hit and needed to get in my kitchen tool drawer immediately.  I purchased and it has truly been a staple to many meals.

Russell, my hubs, was bitten by a tick five years ago and developed a chronic condition of Lyme's disease along with some of the multiple co-infections that you can get with it.  Through the years of treating, he has developed very bad food allergies (among other symptoms). Since one of his food allergies is to gluten, I have become savvy at finding alternative ways for him to enjoy many meals he would have a hard time eating.  And the Veggetti has done just that.  It has helped me continue to make dishes that would call for pasta, and by using the Veggetti, I have been able to turn veggies into pasta as an alternative.

Last weekend, we decided to tackle making lobster pasta by using zucchini as the pasta sub.  I wanted to share this recipe with you, as it was such a hit!  I was amazed at how delicious it was and look forward to making it again soon.  It was super filling, but light on your tummy (unlike when you eat regular pasta).  We made our own homemade scampi (no wine) sauce and it was great.  Oh and side note, while I may not have added wine to the sauce, I certainly had a glass of wine with the meal. :)

Lobster Veggie Pasta using the Veggetti

by Sherri Schwartz
Prep Time: 10min
Cook Time: 15min
  • 6 Zucchini
  • 1lb Thawed pre-cooked lobster bites (I bought them frozen from Costco and thawed out before I made)
  • 1/2 c. Olive oil (I use organic extra virgin olive oil)
  • 1tsp. Paprika
  • 1tsp. Old bay
  • 1/2 Stick of unsalted butter
  • 1/2 Lemon
  • 2-3 Garlic cloves minced
  • 1/4 tsp. Pepper
  • 1/4 tsp. Kosher salt

1. Using the julienne blade of a mandoline or a spiral vegetable slicer cut the ends off and then, slice zucchini lengthwise into long, thin strands. NOTE: If you don't have a mandoline or a spiral slicer, you can either use a vegetable peeler or a knife.
**If you are using the Veggetti (like I did), you cut the ends off and then turn your zucchini in the veggetti and watch it cut into pasta strands.

2. Transfer onto paper town and squeeze out excess water.

3. On medium-high heat, transfer veggie pasta into skillet and drizzle a very small amount of olive oil. Sauté for about 3 minutes. After cooked, transfer to bowl and sit aside.

4. Using the same skillet, combine 1/4 olive oil and 1/2 stick of unsalted butter and stir until butter is melted.

5. Once melted, simmer on low heat while mixing the remaining ingredients (paprika, salt, pepper, old bay, minced garlic). Finally, squeeze juice of 1/2 lemon. Once sauce is simmering on low, drop in thawed lobster bites and cook until lobster is heated up. (Make sure you bought pre-cooked lobster bites, that way all you have to do is heat it up.)

6. Once heated, you are ready to eat. Grab a plate and fill with veggie pasta and then top it with your lobster and sauce.
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