Holy-moly indulgence... This dinner is out of this world! Cheese, lobster, pasta and still skinny! I could eat this hot, warm, cold, immediately or for leftovers! This combo is so good, there is no bad time to enjoy! If you are looking for a totally delicious and romantic dinner to make at home with with your honey for a fun date night in, give this one a try! Pair it with my Skinny French Country Salad for the perfect way to start your meal!
Prep time: 5 minutes
Cook time: 20 minutes
Yield: 6 servings
Serving size: 1.25 cups
2 cups whole wheat pasta shells
1½ Tbsp light butter
2 Tbsp wheat flour
15 oz can diced fire-roasted tomatoes
1½ cups reduced-fat, shredded cheddar cheese
½ cup reduced-fat Parmesan cheese
½ tsp mustard powder
¼ tsp cayenne pepper
¼ tsp salt
¼ tsp black pepper
½ cup skim milk
¾ lb lobster meat, cut into chunks (fresh cooked lobster meat or you can use imitation lobster)
Bring a stock pan of water and salt to a boil and cook pasta. Drain and set aside.
Melt butter in a large nonstick skillet over medium high heat. Add flour and cook, making sure to stir constantly to make a roux. Stir until golden brown for about 1-2 minutes.
Add tomatoes and continue to stir constantly. Cook for 2-3 minutes until tomatoes become bubbly and start to thicken.
Next, add cheddar cheese, Parmesan cheese, mustard powder, cayenne pepper, salt, black pepper and milk.
Make sure to stir constantly until cheese is melted and sauce is smooth for about 2-3 minutes.
Add in cooked shells and lobster chunks and stir to cover evenly. Cook and continue to stir for 2-3 minutes until heated through. Serve immediately.
Per Serving (1.25 cups):
Vitamin A: 17%
Vitamin C: 12%
WWP+: 8 points