Orecchiette pasta with scallops and mixed vegetables
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Orecchiette pasta with scallops and mixed vegetables

Ingredients

1 150g. can of Valfrutta Steamed Mediterranean Mixed Vegetables
300g. of orecchiette pasta 
300g. shelled scallops 
1 shallot, 1 courgette 
1 small glass of vermouth or brandy 
1 small bunch of parsley 
1 spoonful of pine nuts 
extra virgin olive oil 
salt and pepper

Orecchiette pasta with scallops and mixed vegetables

Difficulty

easy

Preparation and cooking time

10-20 min

Suitable for

Lactose intolerance sufferers, Teenagers, Adults

Recipe for:

4 People

Occasion:

Family dinner, Dinner for two

Prepare this recipe with:

Mediterranean Steamed Mixed Vegetables

A delicious mix of delicately Steamed Sweetcorn, peas, green olives, black olives and red bell peppers, natural and tasty and ideal in a simple salad and hot or cold vegetable dishes. A natural source of protein and fibre, Valfrutta Mediterranean Mixed Vegetables make healthy eating tastier.

Preparation:

Cook the pasta in salted boiling water with the courgette cut into cubes. Sauté the chopped shallot in a little oil, add the scallops and continue cooking. Add the vermouth, leave to evaporate and add the Mixed Vegetables after draining off the covering liquid. Toast the pine nuts in a pan for 1 minute until they are golden brown. Drain the pasta and place in the pan with the scallops, stir thoroughly and add a little oil, then serve with a sprinkling of parsley and pine nuts. 

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