Pasta Primavera with Seared Scallops
Pasta primavera is jam packed with fresh vegetables, tossed in pasta with an herb-scallop-Parmesan sauce and perfectly pan-seared scallops. It's a great way to clean out the fridge! Please read through the steps before starting.
Servings: 6
Calories:
Ingredients
- 1 lb Rotini or Pasta of Choice
- 3 TBSP Olive Oil
- 1 tsp Salt
- 2 Bell Peppers - thinly sliced
- 1 Yellow Squash - halved and cut into ¼ inch slices
- 1 Zucchini - halved and cut into ¼ inch slices
- ½ bunch Asparagus - trimmed and cut into bite size pieces about 2 cups
- 1 head Broccoli about 2 cups
- 1 cup Frozen Peas
- 2 TBSP Butter divided
- 1 Shallot - thinly sliced
- 2 cloves Garlic - minced
- 6 sprigs Thyme - pull off the stems
- ½ cup White Wine optional
- 12+ Scallops - pat dry and remove muscle Use as many as you want for your serving size.
- ½ tsp Salt a pinch or two
- 1 cup Vegetable Stock
- ½ cup Heavy Cream
- 1 cup Grated Parmesan Cheese
- 1 cup Cherry Tomatoes - halved
Instructions
- In a large pot, bring salted water up to a boil and cook your pasta. Reserve ½ cup of pasta water. While the pasta cooks, you can cook your vegetables (see step 2-3).
- In a large pot with sides, over medium heat, add in your olive oil and the bell peppers, yellow squash, zucchini, asparagus, and broccoli.
- Give the vegetables a toss and cook for about 1 minute. Add in the reserved ½ cup of pasta water. Cover with a lid to steam and cook the vegetables - about 3 minutes. Remove the lid, and cook for another 2 minutes, toss occasionally. They should be cooked but still have a crunch bite. Cook a little longer if you want them to be softer.
- Drain your pasta and add it back into the pot it was cooked in. Add the peas.
- Add the cooked vegetables to the pot with the pasta and peas. If there is excess water in the pan, do not add that into the pot with the pasta and vegetables. The heat from the cooked pasta and vegetables will cook the peas.
- In the same pan that you cooked the vegetables in, remove any excess water. Add in 1 TBSP of butter, shallot, garlic and thyme. Over medium-low heat, cook until the shallots start to soften. Stir occasionally to prevent burning. About 2 minutes.
- Add in the wine, over medium-high heat let the wine reduce to almost gone, about 5 - 10 minutes.
- Reduce the heat to medium, add in the remainder of the butter. Add in your prepared scallops, sprinkle on a pinch of salt. Cook until browned - about 2 minutes on each side. They should be firm with a slight bounce when you touch them. Do not overcrowd the pan, you want to have space between each scallop, you can cook in batches if needed.Do not over cook, they will continue to cook as they rest. If you are using a stainless steel pan, the scallop will release itself once it's browned, do not tear off the bottom of the pan early.
- Remove the scallops from the pan and set aside.
- Over medium heat, add in the vegetable stock and reduce to about ½ cup, about 5 minutes.
- Reduce the heat to low, add in the heavy cream and Parmesan cheese.
- Stir until combined and melted. Remove from heat.
- Pour over the pasta and vegetables in the large pot. Toss to cover the pasta and vegetables. Add the scallops and cherry tomatoes. Serve immediately.
