Sunday, April 7, 2013

Angel Hair Pasta with Tomato and Basil

I love the fact that we have had pasta twice this week and now that we have not had any wheat products in a while (except for the past few days), whole wheat pasta feels decadent.  For tonight's dinner we had whole wheat angel hair that was tossed with Roma tomatoes and garlic sauteed in olive oil in the pan that I seared scallops in.  I then added the pan seared scallops to the pasta along with fresh basil.  This dish turned out really well, especially with the simplicity of the ingredients.  It was a wonderful treat since the scallops were impeccably fresh and seared perfectly.



Angel-Hair Pasta with Tomato and Basil
Makes 2 servings

8 to 12 large scallops or 12 to 16 medium ones
4 Roma tomatoes
1 clove garlic
2 tablespoons olive oil
Fresh basil, chopped
1 to 2 cup cooked angle-hair pasta

Cook the pasta according to package directions.

Meanwhile, sear the scallops in olive oil until the scallops are golden brown on both sides.  Remove the scallops and cover with foil to keep warm.  Add the tomatoes and garlic in same skillet until just tender.  Remove from heat and add the basil leaves.  Add the scallops and cooked pasta and toss to combine.


Slightly adapted from The Virgin Diet

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