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
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.
Variation: Add 1/4 Shrimp or use Shrimp
instead of Scallops. Add 4oz. Frozen Sugar
Snap Peas.
