It’s hot outside and hot food just seems so unappetizing. Double up on the recipe and you’ll have a quick lunch to take to work.
*Portion out the ingredients to taste. If you want more tomatoes than green beans, do that! If you want more garlic than mustard seed, sprinkle away!
Ingredients
- Whole Wheat Penne Pasta
- Pre-cooked shrimp (no shell or tails on)
- Bay Scallops
- Tomatoes, diced
- Canned artichoke hearts, diced
- Green beans, diced (freshly steamed preferred, otherwise frozen, defrosted)
- Black olives, diced
- Lemon olive oil (or Olive oil and lemon juice)
- Apple cider vinegar
- Dried Parsley
- Mustard seed powder
- Garlic Powder
- Salt & Pepper
Servings:
Instructions
- Cook penne pasta, strain water, allow to cool. (Add ice cubes or run under cold water if you're in a hurry).
- While the pasta is cooking, throw some scallops into a pan with a little bit of olive oil. Sauté until cooked. *If you are using larger shrimp, dice them into smaller pieces.
- In a large bowl, pour in pasta, shrimp, scallops, and the other ingredients. Mix well and serve.
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