The warm weather is here and it’s time to get some quick meals under your belt so you can eat and then get outside to enjoy this great weather.
At least, when Mother Nature decides that it’s actually spring …like for real.
But I digress…
This pasta is a quick one and it uses one of my favourite greens…rapini!
Some people find it bitter while others find it mushy.
The bitter is just a matter of cooking it past the “crunchy” stage…and also adding enough seasoning and lots of olive oil (at least I think that’s the answer).
But, the mushy part is an easy fix.
When you buy you rapini, many people are tempted to lop off more than they need too.
See, it’s all about the stalk…
The small stalks are good…like this one below…
But this one (below) is a bit too big….
There’s an easy fix…
Cut the thick ones in half (down the stalk)…
…and then again so it’s cut into 4 thinner pieces like this…
Then, put it in a pot of boiling, salted water and take it out when it gets to be a bright green (not longer!!)
Once it done, you can continue to add “poached” garlic and then some seared scallops and hot peppers…
And in about 15-20 minutes, you have a healthy, low fat and high protein (thank you Mr. Scallop) meal for the fam.
Now, pour yourself a cold glass of white wine, chow down and get out there to enjoy the sunshine.
Because, before you know it, it will be February and you’ll be looking for firewood after dinner.
Sorry…just want you to find some spring gratitude today!!
NOTE: Remember that this is a “sauceless” dish so you will want to make sure the seasoning is right and that you save some of your cooking water for leftovers (check out this post for some handy tips about seasoning and saving your pasta water!).
And if you want an even quicker pasta dish, take a peek here!!
- 1 package linguine (you can sub in any pasta you like)
- 1 bunch rapini
- 5 cloves garlic, minced
- 1/3 c olive oil, divided
- 2 tbsp butter
- about 20 large scallops
- salt and freshly ground black pepper
- red pepper flakes
- Put a large pot of water on the stove over high heat; bring to a boil and add about 1 tbsp salt.
- Place about 2 tbsp oil in a large skillet and turn the heat on low; place garlic in the oil and cook gently until it just begins to brown.
- While the garlic is cooking, prep your rapini (cut off some of the tough stalks and then slice the thick stalks into smaller sections [see above post for directions] and place it into the boiling water; drain the rapini when it turns a vibrant green colour and place in the oil/garlic mixture.
- Add about half of the remaining olive oil, season with salt and pepper and turn to coat the rapini with the garlic mixture; remove to a serving platter.
- In the same skillet, melt the butter and keep heat to high; season the scallops with salt and pepper and sear them on each side (make sure they are brown but do not over cook); place them on top of the rapini in the serving platter.
- Put more water into the pot and bring to a boil.
- Once boiling, season with salt and add pasta; cook according to directions (depending on which pasta you cook).
- Once al dente (it’s important here that you do not over cook it because it will continue to cook with the rapini);drain the pasta and add to the skillet along with the garlic rapini and scallops. Add a bit of the pasta water and stir to coat all the ingredients completely.
- Place back in the serving platter an sprinkle with hot pepper flakes.
- Serve immediately