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Linguine with Scallops
1 pound Linguine, Spaghetti or Thin Spaghetti, uncooked
1 green bell pepper, ribs and seeds removed, diced
1 medium onion, cut in half and thinly sliced
2 cloves garlic, minced
1 tsp. olive or vegetable oil
1 28-oz. can diced tomatoes or tomato wedges, drained
1/4 cup pitted and chopped black olives
1 tbsp. chopped fresh oregano (1 tsp. dried oregano)
1 pound small scallops
1/4 cup chopped fresh parsley
Coarsely ground black pepper
Directions:
Prepare pasta according to package directions. While pasta is cooking,
saute green pepper, onion and garlic in oil in a large skillet over medium heat
for 5 minutes or until the edges of the onion turn golden. Add tomatoes,
olives and oregano; heat until simmering. Add scallops and simmer 3 to 4
minutes.
When pasta is done, drain well. Toss pasta with sauce. Add parsley. Sprinkle
with pepper and serve immediately.
Pasta Stir-Fry with Peanut Sauce
1 pound Linguine or Spaghetti, uncooked
1 tsp. vegetable oil
4 medium carrots, cut julienne
1/2 tsp. hot red pepper flakes
1 bunch scallions, sliced diagonally into 1/2-inch lengths
1 large cucumber, peeled, cut julienne
Sauce:
3 tbsp. smooth peanut butter
1/3 cup lime juice
1/4 cup low-sodium soy sauce
1/4 cup low-sodium, defatted chicken broth
Black pepper to taste
Directions:
Prepare pasta according to package directions; drain and transfer to a
serving bowl. Warm one teaspoon vegetable oil in a large non-stick wok or
skillet over high heat. Add the carrots and stir-fry for 2 to 3 minutes until
tender. Add the red pepper flakes, cucumbers and scallions to the wok or
skillet. Stir-fry for 2 minutes.
Add all the sauce ingredients to the wok or skillet. Season with pepper. Bring
to a boil. Pour the vegetables over pasta. Toss well and serve immediately.
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