Peppers and Scallops and Pasta Recipe

Peppers are healthy, full of vitamin C and this recipe is a delicious way to get the most from the ocean and the garden!

Ingredients:

• 8 oz angel hair pasta
• 1 tbsp peanut oil or olive oil
• 1 cup thinly sliced sweet red or yellow peppers
• 1 cup thinly sliced green bell peppers
• 1 cup thinly soiced onions
• 1 lb sea scallops – medium to large
• 1 tsp seasme oil
• 1 tbsp low sodium soy sauce

Procedure:

1. Bring a larg pot of water to boil and add pasta, cooking according to the package directions until tender; drain and set aside.
2. Heat peanut oil in a wok over medium-high heat. (Peanut oil tolerates the heat better than olive oil, but if allergies are a concern, use a frying type olive oil)  Let the oil heat for one minute.
3. Stir-fry peppers and onions until just cooked, about 5 minutes.  Remove vegetables; set aside.
4. Stir-fry scallops, 3 minutes.  Return vegetables to the wok and toss with scallops.  Add sesame oul and soy sauce.  Toss , cover and cook bout 2 minutes.  Serve while hot, over angel hair pasta.

Healthy Pasta and Cabbage

Maybe you wouldn’t think of pairing these two up in the same dish, but you’ll love it!

Ingredients:

• 1 head green cabbage
• 2 tbsp caraway seeds, crushed
• 1/4 tsp coarse ground pepper
• 2 tbsp olive oil
• 1/4 cup chicken or vegetable broth
• 8 oz wide egg noodles
• 1 – 1/2 cup nonfat yogurt

Procedure:

1. Coarsely shred or chop cabbage.
2. Over medium-high heat, saute cabbage, caraway, and pepper in the oil, in large nonstick skillet, for about 10 minutes.
3. Add stock, reduce heat to medium, cover and cook, stirring occasionally, until browned, about 30 minutes.
4. In a large pot, boil noodles until tender.  Drain and add to cabbage, brown for 5 minutes.  Serve with plain yogurt for dipping on top of each serving as people desire.

Experiment with different kinds of noodels, the healthier the better!

Corny Pasta Topped With Avocado Sauce

This will soon be a holiday and Sunday favorite salad.  Use the corn pasta for the best flavor.

Ingredients:

• 1 large avocado, the large green Florida Avocado, or 2 Black Haas
• 1/4 cup lime juice
• 1 tsp minced garlic
• 1/2 tsp chili powder
• 1/4 tsp dried oregano
• 10 oz corn pasta (found in health food stores)

Procedure:

1. Peel and pit the avocado; cut flesh into chunks. 
2. In a food processor or blender, place avocado, lime juice, garlic, chili powder and oregano; process until smooth and creamy.
3. bring a large pot of water to a boil, and add corn pasta and cook ccording to package directions until just tender.  Drain and place in a large bowl.  Toss with avocado sauce. 

This is my personal favorite pasta dish.  For variations, toss with halved cherry tomatoes, and chives or green onions.