Pasta Scampi with Peas

This recipe removes the shrimp from the shrimp scampi, but keeps all the wonderful flavors intact.

1/2 box pasta
1 lemon
6 cloves garlic
1 cup frozen green peas
1/2 cup frozen, sliced multi-color bell peppers
1/2 cup frozen crinkle cut carrots
4-6 tsps olive oil
1/2 cup dry white wine
1 tsp fresh chopped parsley or 1 tsp dry basil (don't use dry parsley).
salt and pepper

Fill a large, high sides skillet half way with water. Cover and bring to a boil. Add pasta and a few shakes of salt.

Cook pasta uncovered according to package directions.

When pasta is done drain, either with a colander or using a large slotted spoon. Store in a large heat safe container big enough to hold the entire finished dish. A ten cup Pyrex bowl does the job nicely.

Add pan back to burner. Add 2 tsp olive oil and set to med high heat. When oil is hot add carrots. Season with salt and pepper. Cook until carrots are thawed and bright orange. Add peppers and add pasta back to pot. Add 1-2 more tsp olive oil. Season with a little more salt and pepper. Heat over med high heat stirring often.

This dish can be low fat, using very little olive oil or and you can really add as much as you want. But 4-6 tsps should provide optimum flavor and pasta lubrication.

After 3 minutes add garlic. Cook 2 minutes more. Add wine. Cook for about 3 minutes. Til most of the wine has been absorbed. Add zest and juice from your lemon and your frozen peas. Cook 1 minute then turn off heat, but keep pan on hot burner.

Stir in parsley or basil. Taste. add more salt, pepper or olive oil if desired.

Sprinkle with vegetarian Parmesan if desired.

A simple one pan pasta scampi full of bright fresh flavors.


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