Scallops with Pasta Primavera
We love to garden and oftentimes you’ll find, as a gardener, that your garden can sometimes overproduce. Such a terrible problem, isn’t it? We never really have a problem because we also love to build meals that incorporate a large number of vegetables.
Enter Pasta Primavera! A typical pasta primavera is a vegetable medley tossed with pasta. We like to add a lighter protein, like shrimp or scallops. On our recent trip to Topsail Island, North Carolina, we purchased some fresh sea scallops and incorporated them into our dish. That original recipe is posted here: http://www.seafoodmadness.com/recipe-pasta-primavera-with-seared-scallops.html.
Now that we’re home, safe and sound, and our garden is going crazy, we’ve had plenty of opportunity to create some fun and tasteful primavera recipes that focus on the vegetables, chili peppers especially.
Here’s a super simple recipe variation you can make with vegetables straight from your garden.
Simple Spicy Pasta Primavera Recipe
Ingredients
- 2 jalapeno peppers, chopped
- 1 habanero pepper, chopped
- 1 small yellow squash, diced
- 5-6 asparagus spears, chopped
- 1 small onion, chopped
- 2 garlic cloves, peeled and chopped
- 5 ounces spaghetti noodles, prepared
- 1/2 cup olive oil
- Salt and pepper to taste
Cooking Directions
- Heat a large sauté pan to medium heat.
- Add a small bit of oil the heated saute pan and add vegetables. Saute about 5 minutes, or until vegetables begin to soften.
- Add vegetables to a large mixing bowl.
- Add prepared noodles and olive oil to the mixing bowl.
- Season with salt and pepper.
- Toss to combine and serve! If you’d like, you can easily add more oil.
This is such a simple recipe, but very delicious. The olive oil really makes the flavor of the vegetables pop. Try roasted garlic olive oil as a variation, or some other flavor infused olive oil. Also, we like to toss our pasta primavera with a bit of grated Romano cheese.
