Pasta Penne with Scallop, Tomato and Spinach
This recipe is great for all of you busy girls who would like to stay healthy! This recipe is quick, easy and cheap yet delicious recipe I used to have all the time during my university life.
Cooking Time
15- 20 Mins
Ingredients and Budget: (< £3) - Serve 1
5-6 pieces of small frozen / fresh scallops - nicely defrost - (£1)
50-80g baby spinach (£0.5)
4 tomato tomatoes on the vine, cut in half (£0.8)
1 garlic clove, finely chopped
100g penne pasta (£0.5)
3-4 tbsp olive oil
30ml white wine (optional)
parmesan/ parmigiano cheese (optional)
salt and pepper
Preparation Method:
1. Boil your pasta for 6-8 mins
2. Pan fry the scallops by using 1-2 tbsp of olive oil, cooking time depends on the size of your scallop. For the small frozen scallops you buy in supermarket, cook each side for approx. 30 secs until its 70% done with golden brown coat. Then bring them aside
3. Put the rest of the oil and chopped garlic into a nicely warmed pan. (Do not put garlic in hot oil, as we want to fragrant the oil) Then put tomato and scallops in the pan
4. Turn the heat up and give a splash of white wine and let it bubble for a few seconds
5. Put in cooked pasta and spinach
6. Salt and pepper to season
7. Finish with some Parmigiano
Tips:
- Make sure to add good amount of salt and a drop of oil when boiling pasta
- Boil your pasta 2 mins less of whatever that suggests on the package for an al dente texture
- White wine: it's okay to use cheap wine or leftover wine in the kitchen from the house party yesterday!
Enjoy and good luck!
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