Light Seafood And Vegetable Pasta - cooking recipe

Ingredients

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

Preparation

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.