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.