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Seafood And Pasta Primavera

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    Source: www.allpastarecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B3, B6, H, D, E
    MineralsNatrium, Chromium, Iron, Magnesium, Chlorine, Phosphorus

    Ingredients Jump to Instructions ↓

    1. 2 lg. ripe tomatoes

    2. 8 oz. uncooked rotelle pasta

    3. 1 shallot, minced

    4. 2 tbsp. butter

    5. 8 oz. trimmed asparagus, sliced into 1 1/2 pieces

    6. 2 carrots, pared & sliced thin

    7. 1 pt. half & half

    8. 1/2 c. frozen peas

    9. 1 1/2 tsp. minced thyme or 1/2 tsp. dried thyme

    10. 1 lb. sea scallops

    11. 1/2 tsp. salt

    Instructions Jump to Ingredients ↑

    1. In medium saucepan, bring 1 quart water to a boil. Using knife, make an X on bottom of each tomato; immerse in boiling water 30 seconds. Peel and discard skin. Cut each tomato into quarters; discard seeds. Chop tomatoes; set aside.

    2. Prepare pasta according to package directions.

    3. Meanwhile, in large skillet, saute shallot in butter until soft, about 2 minutes. Add asparagus and carrots, cook 5 minutes, stirring frequently. Add half & half, peas and thyme. Bring to a boil; simmer until mixture reduces slightly, about 6 minutes. Add tomatoes, scallops and salt. Cook until scallops turn opaque, 2-3 minutes. Drain pasta; toss with scallop mixture. Makes 4 servings.

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