Light Seafood And Vegetable Pasta

• 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

1. Start water boiling to boil pasta.
2. Heat olive oil in a large, flat bottom pan.
3. When oil is hot, toss in garlic to soften (but not brown).
4. Add about 1/3 can of the broth.
5. Water should be boiling, toss in the pasta for about 5-6 minutes.
6. Toss in vegetables in this order: beans, peppers, zucchini, scallions, tomatoes, mushrooms. Saute the veggies, stirring occasionally.
7. Mix the cold half and half with the cornstarch to make a roux.
8. Whisk into the retained broth, then add all into the pan of veggies.
9. 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.
10. Drain pasta.
11. Serve with a little Parmesan.

olive oil, zucchini, garlic, mushrooms, fresh green beans, red pepper, tomato, scallion, fresh basil, parsley, chicken broth, cornstarch, bay seasoning, salt, pasta, lobsters

Taken from www.food.com/recipe/light-seafood-and-vegetable-pasta-463455 (may not work)