12 oz (340 g) Italpasta Traditional Spaghetti, cooked and drained
2 tbsp (30 mL) Italpasta Extra Virgin Olive Oil
1 onion, chopped
2 cloves garlic, minced
1/4 tsp (1 mL) each salt and freshly ground pepper
1/2 cup (125 mL) white wine
2 cups (500 mL) Italpasta Strained Tomatoes - Passata Classica
1/3 cup (75 mL) 35% whipping cream
12 oz (340 g) frozen cooked lobster meat, thawed and cut into chunks
3 tbsp (45 mL) chopped fresh tarragon
2 tbsp (30 mL) lemon juice
- In large saucepan, heat oil over medium-high heat; cook onion, garlic, salt and pepper for about 5 minutes or until softened. Add wine; simmer for about 3 minutes or until wine is reduced by half.
- Add tomatoes and cream; reduce heat to medium. Simmer for about 5 minutes or until slightly thickened. Stir in lobster; cook for 3 to 5 minutes or until heated through. Add cooked spaghetti, tarragon and lemon juice; toss to coat. Divide among 4 pasta plates. Serve immediately.
Tip: Substitute chives for tarragon if desired.
Per 1/4 recipe:
Calories 550; Fat 16g; Cholesterol 80mg; Sodium 850mg; Carbohydrate 73g; Fibre 6g; Sugars 8g; Protein 29g