PASTA WITH SHRIMP & EGGPLANT March 3

better with scallops

PASTA WITH SCALLOPS or SHRIMP & EGGPLANT March 3 4 servings 474 calories, tested March 7, and is SUPER

INGREDIENTS
2 tsp EVOO
1 1/2 lb eggplant, cut in 3/4 in cubes
8 oz law carb or WW spaghetti pasta
1 each red and yellow bell pepper, cut in thin strips
1 medium red onion, thinly sliced
1 tsp dried oregano, oops forgot it
1 lb raw large shrimp, peeled and devined, or scallops
10 pitted kalamata olives, halved
3/4 cup (3 oz) crumbled feta cheese
garnish; chopped parsley

DIRECTIONS
Bring a large pot of lightly salted water to a boil.

Heat oil in a large nonstick skillet over medium-high heat. Add Eggplant; saute 6 minutes or until almost soft.

Stir pasta into boiling water. Cook as package directs.  Ladle off  1/2 cup cooking water; reserve. Drain pasta, return to pot and add reserved water.

Meanwhile, add pepper strips, onion and oregano to eggplant. Saute 6 minutes until crisp-tender. Stir in shrimp, cover and steam, stirring once, 2 to 4 minutes, until shrimp are just done. Add to pasta in pot toss to mix and coat. Pour into a serving bowl. Add olives and cheese; sprinkle with parsley. Toss again just before serving.

Seared scallops with sugar snap peas

Scallops on pureed mint and peas

RECIPE

Ingredients

Peas or tendrils

Garlic

Mint

Butter

Pepper

EVOO

Directions

Dry heat the vegetables.

Then take a few tablespoons of the mint and several of the peas or tendrils and blend them together to form a decorative paste for plating.

Brown butter and coat the scallops.

Use some EVOO to braise the scallops and peas.

Plate the peas, garlic and scallops

Add cracked pepper to taste.

Serve with sparkling apple cider.