A Perfect Pasta Dish To Make Mom’s Day

Diana Helfand
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Wednesday - May 05, 2010
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Auntie Pasto’s GMs Kimi Racine and Karina Carvajal with the featured lobster tail pasta

What would we do without our mothers? Each May families show their gratitude to these beloved ladies with hugs, gifts and many times a special meal.

Both general managers for Auntie Pasto’s Beretania and Auntie Pasto’s Kunia are mothers with seven children between them, and therefore they wanted to create a special Mother’s Day menu that would provide families a way to treat Mom to a special meal out.

Kimi Racine, GM of Auntie Pasto’s Kunia, is a mother to one son, age 23, and two daughters ages 18 and 11. Her family celebrates Mother’s Day with meaningful gifts of time, such as tickets for chores, scrapbooks and sometimes a gift certificate to the Ihilani for relaxation or dining.

Meanwhile, GM of Auntie Pasto’s Beretania, Karina Carvajal, is mother to three boys ages 18, 19 and 21, as well as one girl, age 13. She usually asks for perfume because she says it’s tough to mess up perfume.


 

Carvajal says, “This year Auntie Pasto’s is offering an extended menu with a wide range of options to accommodate dietary needs by providing a variety of pasta choices, such as organic whole wheat.”

Below is the lobster tail recipe for those who want to try this healthy meal at home.

Pasta is a good source of energy and protein, and is rich in carbohydrates in the form of starch. Because starch is absorbed slowly by the body, it is recommended for athletes needing long-term muscle fuel, and for endurance competitions. Whole wheat pasta contains thiamine, niacin, pantothenic acid, magnesium, phosphorus, iron, zinc and copper.

Happy Mother’s Day!

LOBSTER TAIL ON ANGEL HAIR PASTA

* 1 6-ounce lobster tail
* 10 ounces pasta of your choice
* 1 ounce finely diced red onions
* 1 ounce capers
* 1 ounce fresh lemon juice
* 1 pinch fresh lemon zest
* 2 tablespoons butter or olive oil
* 1 pinch fresh ground pepper
* 1 pinch salt
* 3/4 cup Riesling wine


Split lobster tail right down the middle and saute in butter (or olive oil) for two to three minutes and set to the side. Cook pasta of choice to al dente, and set aside. In a small skillet, combine butter (or olive oil) with wine, red onions, capers, lemon juice, zest, salt and pepper over low heat until hot. Place pasta in bowl with lobster tail on top and pour sauce over entire dish. Top with fresh chopped parsley and a fresh lemon wedge.

 

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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