Three-Colored Pasta with Seafood and Lemon-Basil Sauce
| Yield: | 6 Servings |
| Categories: | Entrees |
| 1/2 | c | Dry white wine such as fume blanc |
| 1 | c | Low sodium chicken broth; defatted |
| 2 | Whole scallion; diced | |
| 1/4 | c | Chopped fresh lemon basil |
| 1 | tb | Light, whipped unsalted butter |
| 1 | ts | Cornstarch |
| 1 | tb | Fresh lemon juice; or more |
| Salt and pepper; to taste | ||
| 1/2 | Red bell pepper; thinly sliced | |
| 1 | md | Zucchini; julienned |
| 2 | oz | Spinach linguine; eggless |
| 2 | oz | Tomato linguine; eggless |
| 2 | oz | Egg linguine; eggless |
| 4 | oz | Crab surimi seafood chunks; sliver cut |
| 1 | pn | Red pepper flakes |
| Broth; as needed |
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