Ingredients
-
1/2 Lb. Linguini Pasta
-
1/2 Lb. Bay Scallopssmall pack
-
1 Cup Fresh Broccoli
-
4 Oz. Frozen Green Beans
-
2 thinly sliced Red Pepper
-
4 Oz. Frozen Green Beans
-
4 Tablespoons Olive OilVirgin olive oil recommended
-
3 finely crushed cloves of Garlicsmall to medium cloves
-
2 Lemonjuice from 2 medium Lemons
-
1 Cup finely chopped Basil - Freshmile 0 is recommended
-
4 Oz. Water
-
1/3 cup grated Parmesan Cheese
-
1 Tablespoon Salt
-
1 Tablespoon Pepper
-
Variations
-
-
4oz.in addition
Steps for Linguini Primavera with Scallops & Broccoli
|
1
Done
10 Minutes
|
Cook the Linguini PastaPut the Linguini pasta into the boiling water and mix, mix, mix! Depending on what Linguini pasta you bought, cook as directed on package. Continue stirring even if you'll do your biceps workout in your kitchen. Using a slotted spoon (or your utensil of choice), fish out a single pasta, let it cool a bit, then take a bite. If it's al-dente, then take out your pasta... if no, let the pot on the heater and try again in one minute. I used Barilla Linguini for this recipe. You can use also spaghetti, fettuccine or penne. |
|
2
Done
5 Seconds
|
Add BroccoliAdd 1 cup of Broccoli to the boiling pasta one minute before draining the Pasta. This step is very important and very simple. |
|
3
Done
5 Minutes
|
Prepare the Bay ScallopsIn a large frying pan, saute 1/2 lb. Bay Scallops in 1 tablespoon of Olive Oil. Put the frying pan over medium heat, stir frequently (about 5 minutes) until the mixture gets opaque. When the mixture is done, transfer temporarily to a plate. |
|
4
Done
5 Minutes
|
Att the vegetables and mixUsing the same pan, add the remaining 3 Tbs. of Olive Oil. Now add the two thinly sliced Red Peppers, 4 Oz. of Green Beans, 3 finely crushed Cloves of Garlic, Salt and Pepper to taste. Saute for about 5 minutes until the vegetables are tender, but a little crisp. |
|
5
Done
2 Minutes
|
Add the rest and wrap upAdd the Water, Lemon juice and the reserved Scallops to the frying pan, over medium heat for 1-2 minutes. Add the drained (of water) Linguini and Broccoli, then toss to mix them all for another 30 seconds. If you need more salt or pepper, you can add to taste. Place in a serving dish and bon appétit! |
Additional Info for Linguini Primavera with Scallops & Broccoli
The Linguini Primavera with Scallops & Broccoli Recipe is part of a hybrid cuisine, part Italian and part American. The taste is fantastic, and the balanced flavors will make you prepare this dish again. If you are looking for a quick yet tasty dish, then your search is over!
Content on this page…
-
- Did you Know?
- About the Vegan Recipe for Linguini Primavera with Scallops & Broccoli
- This Linguini Primavera is from Italian or American Cuisine?
- What variations can be added?
- Linguini Primavera (Italy) with Scallops & Broccoli (America). Special Occasion!
- How to cook Linguini pasta as a professional
About my Recipe for Linguini Primavera with Scallops & Broccoli
Linguini Primavera with Scallops & Broccoli is an American recipe with deep bases in Italian cuisine. Until recently, the Italian-style Linguini Primavera recipe was very simple, with few ingredients and a specific flavor. But we, Americans, like more complex recipes, combining the flavor of pasta made in Italian style with the additional “American” ingredients. It’s all about the taste we are accustomed to and prefer the most.
This Linguini Primavera is from Italian or American Cuisine?
Being an Italian cuisine lover, I like to try all sorts of combinations, flavors, and blending ingredients in American Style but with the base in Pasta as the main ingredient. I like any type of pasta (Fettuccine, Penne, Spaghetti, Linguini, or other) but I also like to improvise and combine ingredients, and the result is Italy-American cuisine. Therefore, this recipe has its origin in Italian cuisine, but the ingredients are balanced and selected by me, an American cook.
What variations can be added?
The recipe is very simple to make if you have made the original dish first (the Italian recipe for Linguini Primavera). I added to it 1 Cup of Broccoli, 1/2 Lb. Bay Scallops (small), 4 Oz. Water and 4 Oz. Frozen Green Beans. I tried many other ingredients, but this is the exact amount to be used. You can also use some variations (which I also liked and done) to this recipe as follows: Add 1/4 Shrimp or use Shrimp instead of Scallops. You can also add 4 oz. Frozen Sugar Snap Peas. For me, the variations are not a must.
Linguini Primavera (Italy) with Scallops & Broccoli (America). Special Occasion!
Even if you trust me or not, this kind of dish is also for Special Occasions and your friends or family will be more than grateful. The “design” is great (see above the picture), it can be done in less than 30 minutes, and the taste is wonderful. Thank you Italy for this kind of meal, and thank you America, for the need to customize the recipe and the additional ingredients. You will love it too.
How to cook Linguini pasta as a professional.
We recommend the Italian style: al-dente, not too mushy yet not too chewy. This means you need a perfect balance, and I’ll show you how to do this.
1. Pick a big pot for Linguini Pasta
Having a large pot gives pasta plenty of space. Do not crowd the pasta into a tight pot.
2. Fill the pot with water
Besides a big pot, you will need a lot of water too. Fill it with water, put it on fire, and add salt. Do not just give a single tap of the salt shaker (give at least 5 taps)! This will give the paste and flavor boost. Bring the water to a full boil.
3. Put the Linguini pasta in the boiling water
Put the Linguini pasta into the boiling water and mix, mix, mix! Depending on what Linguini pasta you bought, cook as directed on the package. Continue stirring even if you’ll do your biceps workout in your kitchen. Using a slotted spoon (or your utensil of choice), fish out a single pasta, let it cool a bit, then take a bite. If it’s al-dente, then take out your pasta… if no, let the pot on the heater and try again in one minute. See here what pasta al-dente means.
4. Drain the water.
If the Linguini pasta is al-dente, place a colander in the kitchen sink and drain the water out. To make sure the pasta will remain unbound of each other, put them under cold water for 5 seconds.
