Pasta primavera with scallops

6 servings

Ingredients

Quantity Ingredient
12 ounces WHOLE WHEAT SPAGHETTI
2 cups BROCOLI
½ LARGE ONION CHOPPED
1 teaspoon TAMARI OR SOY SAUCE
½ cup CHICKEN STOCK
1 dash CAYENNE PEPPER
½ cup SLICED MUSHROOMS
¼ pounds SEA SCALLOPS QUARTERED
1 MEDIUM CARROT SLICED THIN

Directions

PHILLY.INQUIRER

COOK THE PASTA UNTIL AL DENTA.MEANWHILE PLACE THE ONIONS IN A LARGE SKILLET WIITH A ¼ CUP OF THE STOCK ANDD COOK OVER MEDIUM HEAT UNTIL TRANSLUCENT.ADD THE MUSHROOMS CARROTS,BROCOLI,AND REMAINING STOCK,SOY SAUC AND CAYENNE.BRIING TO A BOIL.THEN REDUCE HEAT TO LOW,COVER,SIMMER JUST UNT THE BROCOLI IS BRIGHT GREEN,BUT STILL QUITE HARD.ABOUT TEN MINUTES..... STIR THE SEA SCALLOPS INTO THE VEGETABLES AND COOK UNTIL THE SCALLOPS ARE COOKED THROUGH AND OPAQUE AND THE VEGETABLES ARE CRISP ANDD TENDER. 1 2 MINUTES.....

DRAIN THE PASTA,PLACE ON A SERVING PLATE,AND SPOON THE VEGETABLE MIXTURE ON TOP.GARNISH WITH MINCED PARSLEY,VARIATION USE ½ POUND OF SCALLOPS............

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