One Pan. No Boil. No Drain. It says it, and it means it. You follow the package directions and put the pasta and water in the pan and simmer that thing. just like that.
Then you add your other ingredients...
And finish it up! Voila...a gorgeous meal in a matter of minutes using fresh ingredients.
Want to try it for yourself? Here's the recipe!
Lemon and Garlic Pasta with Pan-seared Scallops
16 large sea scallops (about one pound)
I small bag frozen sweet peas
1 large lemon, grated for zest, and freshly squeezed for two tablespoons lemon juice
1 tablespoon garlic, minced or pressed (two to three cloves)
2 tablespoons olive oil
¼ teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons shredded Parmesan cheese
1 box Barilla Pronto Penne
Directions:
In a large frying pan or saute pan, prepare the Barilla Pronto Penne as directed. As it simmers, put all ingredients from lemon juice through Parmesan cheese into a blender or food processor, and blend until smooth. Set aside
Heat a large nonstick pan or grill pan on high temperature until very hot. Sprinkle the scallops with salt, pepper and one tablespoon of olive oil. Toss to coat well.
Place the scallops in the hot pan. Cook about four minutes on each side, or until scallops are well browned, firm and milky white to the center (to a minimum internal temperature of 145°F).
When the Barilla Pasta has most of the water absorbed, add the sauce, lemon zest, peas and scallops. Toss until well blended and simmer until heated through. Enjoy!
It's really that easy. I was able to make spaghetti with tomato sauce fast enough for lunchtime, and it was just as tasty as the standard version. This pasta will be a new stock-up item for me.
I received products for testing and review purposes from Barilla and Smiley360. My opinions and love of seafood pasta are my own.
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