Pasta Primavera with Scallops


1 lb bay scallops

5 tablespoon(s) olive oil, divided

1 1/2 cup(s) plum tomatoes, chopped, peeled, and seeded (or whole canned San Marzano tomatoes, chopped, seeded, and drained)

2 clove(s) garlic, minced


2 cup(s)  mushrooms, roughly chopped


1 cup(s) asparagus tips

1 cup(s) broccoli florets

1 medium zucchini, quartered, cut into 1-inch lengths

1/2 cup(s) frozen peas, thawed

1 cup(s) heavy cream

2/3 cup(s) Parmigiano-Reggiano, plus additional for garnish

2 tablespoon(s) butter

1 pound(s) spaghetti

1/2 cup(s) pine nuts, lightly toasted

2 tablespoon(s) fresh basil, chopped






1.Heat 3 tablespoons of the olive oil in a medium sauté pan over high heat. Add asparagus tips, broccoli,mushrooms, and garlic. Saute the vegetables until cooked but still firm ( about 5 minutes) Reduce heat to medium. Add zucchini, tomatoes and peas and cook another 3 minutes. Set aside and keep warm.


2. Cook the spaghetti according to package instructions


3.In a saucepan, add cream and reduce by half. Stir in the Parmesan and butter and turn the heat to low.


4. Saute the bay scallops in 2 tbs olive oil. Do not overcook!


5.Toss the vegetables, cooked pasta, scallops and cream sauce.


Garnish each plate with toasted pine nuts, a pinch of basil, and freshly grated Parmesan, with salt and pepper to taste.