Healthy Pasta This Weekend

By Ashley Pelley

We’re all looking for a sensational and healthy way to eat those carbs. Our gluten-free guru Ashley Pelley is full of answers and solutions to adding a healthy dose of … health … to your pasta dish.

Photographs by Ashley Pelley

Bet you can’t wait to dig in.

Ingredients

1 lb. bay scallops

1 zucchini

10 grape or cherry tomatoes

10 - 15 medium size asparagus

2 cloves garlic

Zest of 1 lemon

1/2 cup dry white wine

1/4 cup of butter

1 package pasta (totally up to you which kind of pasta)

Freshly chopped basil to taste

Parmesean cheese to taste

These sensational ingredients make an even better dish.

Directions:

Cook pasta according to instructions. Retain about a cup of pasta water before draining. 

Quarter the zucchini and slice into 1/2 inch slices

Slice tomatoes in half

Take off ends of asparagus and chop into 2 inch pieces

Steam asparagus (or you can grill it)

Mince garlic

In a frying pan, take a small amount of butter and melt it down (on medium heat)

Add half the minced garlic and let cook about 1 min

Add zucchini and cook until softened (about 3 min). Add in pasta water (probably just about 1/4 cup to 1/2 cup)

Add tomatoes and let cook another 2 min

Add steamed or grilled asparagus and cook 1 more minute

In another frying pan melt the remainder of the butter (on medium heat again) and add the rest of the garlic. Cook about a minute.

Add the scallops, cook about 1 min

Add the wine and lemon zest, cook about 2 more minutes (or until scallops are done. Scallops should be opaque)

Combine with zucchini and pasta

Serve with basil and cheese to taste on top