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


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



Preparation and cooking time

10-20 min

Suitable for

Lactose intolerance sufferers, Teenagers, Adults

Recipe for:

4 People


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.


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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