Linguini Primavera with Scallops
Instructions:
- 1/2 Lb. Linguini
- 1 Cup Broccoli
- 4 Tbs. Olive Oil
- 1/2 Lb. Bay Scallops (small)
- 2 Red Peppers thinly sliced
- 4 Oz. Frozen Green Beans
- 3 Cloves Garlic, crushed
- 1 Cup Fresh Basil Leaves, Chopped
- 1/3 cup Grated Parmesan Cheese
- Grated Zest of 2 Lemons
- 4 Oz. Water
- Variation: Add 1/4 Shrimp or use Shrimp instead of Scallops.
- Add 4oz. Frozen Sugar Snap Peas.
- Cook Linguini Pasta as directed on package.
- Add Broccoli to the boiling pasta 1minute before draining the Pasta.
- In a large frying pan, saute Bay Scallops in 1 Tbs. of the Olive Oil, over medium heat, stirring frequently, until opaque, about 5 minutes.
- Temporarily transfer to plate.
- Using the same pan, add the remaining 3 Tbs. Olive Oil.
- Add the Peppers, Green Beans, Garlic and Salt and Pepper to taste.
- Saute for about 5 minutes until vegetables are tender, but a little crisp.
- Add the Water and the reserved Scallops to the pan. Heat for 1 to 2 minutes. Place in serving dish.
- Add drained Linguini and Broccoli and toss to mix.