Healthy Lobster Pasta
So you’re excuse for not eating right is: on a budget/no time/picky eater or family/I don’t know what to fix.
Who doesn’t like pasta? Who doesn’t like lobster? Not many people.
I made two versions of this awesome dish-one with whole wheat noodles for my guy and then one with zoodles (read: zucchini noodles).
I got the organic whole wheat pasta from Whole Foods yesterday. If you or your family are new to this healthy eating thing, definitely go with the whole wheat pasta recipe before making them jump in the deep end with the zoodles.
If you are going for the zoodles, here you go!
I got this spiralizer for under $10 off of amazon. I had seen many people use them and make vegetable ‘noodles’ so I figured I better try it. I was skeptical if my cheap one would work, and it did!
You literally just put your zucchini (mine is organic- yours should be too or it should be local) after you wash it (yes, wash all vegetables, even organic) and cut the ends off of it. I stuck one end into the spiralizer and twisted it.
I did need to occasionally chop the pointy end off of the veggie that was in the spiralizer, to be able to twist and make the zoodles properly. Otherwise, it was getting mushy.
Spiralizing was actually super fun! The zoodles was short at first and I was getting sad because I like long noodles. After a minute though, they got long and awesome.
I went ahead and got the water boiling to cook the whole wheat pasta for my guy and got out the rest of my ingredients:
- Olive Oil (I used extra virgin, you can use any)
- Tomatoes (I used home grown from the garden, you can use any type like Roma, cherry, heirloom….)
- Mozzarella (the fresh block kind)
- Lobster (or any seafood/meat of your choice)
- You can also throw in a handful of fresh spinach to make it even better. Or add some fresh cracked pepper for a flavor boost
Cut your mozzarella into small chunks, they will melt and get stringy quicker. Everyone loves melty, stringy cheese.
Chop your tomatoes. Get the meat ready (chop it, whatever you need to do as the dish is really quick when you throw it all in the pan on the stove-if your meat choice needs to be cooked, you should do so *prior* to all of this).
Once the whole wheat noodles were cooked, I got them off of the stove and drained. Then I threw them into a big skillet. I topped with all of my ingredients and drizzled with olive oil.
Start mixing and tossing your ingredients to get them all mixed up and make sure you keep it moving so nothing burns in the dry pan. Your heat on the eye of your stove should not be cranked up all the way. Medium heat does the job just fine. Keep stirring and tossing until the lobster is heated and your cheese is melting. Turn the eye off and let it sit to still heat some in the hot pan. Transfer the mixture into your serving bowl and VOILA.
For the zoodle dish, you do the same thing, except you will put your freshly spiralized zoodles into your pan and then top it with your ingredients.
Toss around over heat until the lobster is hot and your cheese is nice and gooey. It will be hard to resist eating it before you get it on the plate, I know.
Transfer to your serving plate/bowl. And dig in.
Final whole wheat product.
Final zoodle product.
I honestly loved the zoodle dish more than the whole wheat. But they were both great and I am sure you (& your significant other/family/kids/roommate/grandma) will surely love it. This was a good meal that was fairly cheap (Lobster was 2 for $5, pasta was $3.00, tomatoes were home grown, olive oil we already had, and the cheese was $4.00= I spent only $12.00 on feeding my guy and I). This was also a very fast meal. I spent 10 minutes. From start to finish. The longest thing was cooking the wheat pasta and making my zoodles, which I did both at the same time and still, took no time.
Please let me know if you try this! You can tag me in your meal pictures on Twitter or Instagram by tagging @fitgirlrules