Pasta Primavera and Shrimp and Scallops Pomodoro with the Delmar Diner
Recipes in this Video
Pasta Primavera originated in the United States, inspired by Italian cuisine, particularly during the spring when fresh vegetables are abundant. It reflects a celebration of seasonal produce, emphasizing the vibrant colors and flavors of vegetables. Today, it has become a staple in many Italian-American restaurants and is enjoyed worldwide, often adapted to include various ingredients based on local availability.
Ingredients
- ●pasta
- ●olive oil
- ●garlic
- ●bell peppers
- ●zucchini
- ●carrots
- ●cherry tomatoes
- ●spinach
- ●parmesan cheese
- ●basil
- ●salt
- ●black pepper
- ●lemon juice
- ●red pepper flakes
- ●onion
- ●peas
Instructions
- 1Boil water in a large pot and cook pasta until al dente, about 8-10 minutes.
- 2Drain pasta and set aside, reserving some pasta water.
- 3Heat olive oil in a large skillet over medium heat until shimmering.
- 4Add minced garlic and sauté until fragrant, about 1 minute.
- 5Add sliced bell peppers, zucchini, and carrots; cook until tender, about 5-7 minutes.
- 6Stir in cherry tomatoes and peas; cook for an additional 2-3 minutes.
- 7Add spinach and cook until wilted, about 1 minute.
- 8Combine cooked pasta with the vegetable mixture in the skillet.
- 9Add reserved pasta water as needed to create a light sauce.
- 10Season with salt, black pepper, and red pepper flakes to taste.
- 11Finish with a squeeze of lemon juice and toss to combine.
- 12Serve topped with grated parmesan cheese and fresh basil.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated mozzarella
Nutritional yeast adds a cheesy flavor with fewer calories.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil is healthier, while canola oil is more budget-friendly.
fresh basil
Healthier: spinach
Cheaper: dried herbs
Spinach offers similar nutrients, while dried herbs are more affordable.
cherry tomatoes
Healthier: sundried tomatoes
Cheaper: canned tomatoes
Sundried tomatoes provide intense flavor, while canned are cost-effective.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb shrimp, peeled and deveined
- ●1 lb scallops
- ●2 cups cherry tomatoes, halved
- ●4 cloves garlic, minced
- ●1/4 cup olive oil
- ●1/2 tsp red pepper flakes
- ●1/2 cup fresh basil, chopped
- ●Salt to taste
- ●Black pepper to taste
- ●1 lb spaghetti
- ●Parmesan cheese for serving (optional)
Instructions
- 1Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant.
- 4Add the cherry tomatoes to the skillet and cook for 5-7 minutes until they start to soften and release their juices.
- 5Season the tomato mixture with salt and black pepper to taste.
- 6Add the shrimp and scallops to the skillet, cooking for about 3-4 minutes until the shrimp are pink and the scallops are opaque.
- 7Stir in the fresh basil and cooked spaghetti, tossing everything together to combine.
- 8Cook for an additional 1-2 minutes to heat through.
- 9Serve hot, garnished with additional basil and Parmesan cheese if desired.
Equipment
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