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.
1 lb. bay scallops
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.
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)
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