When they say “eat a Mediterranean diet” they mean pasta, right? You need this GLUTEN FREE, DAIRY FREE LOBSTER PASTA in their life right now – the whole thing is just to die for. I was on a pasta kick the last few days & made several variations of this recipe. The beauty of it is (like most things I make) you don’t have to be very precise and you can customize it and add things to your liking!
INGREDIENTS:
Lobster (optional)
2 yellow squash (you can add zucchini too)
1 cup cherry tomatoes, halved
4-6 garlic cloves depending on taste
4-6 tbsp olive oil
Fresh basil
Crushed red pepper
Salt
Pepper
DIRECTIONS:
Cut squash into thin ribbons lengthwise
In a nonstick pan or skillet, heat olive oil (enough to coat pan) and chopped garlic over medium low heat
Once garlic turns light brown (DO NOT BURN!) add squash; continue to cook over medium-low heat, stirring occasionally, until it gets really mushy
Add tomatoes, salt and pepper and continue to cook until everything is blended well together
Add lobster at the end; toss and top with fresh basil
