Easy Lemon Butter Vegetable Pasta

Whipped up this super simple lemony butter pasta the other night and it was such a hit! There is something about lemon on pasta that is SO good and very underrated. I used gluten-free penne and loaded it with vegetables. I personally love adding LOTS of vegetables to my pasta. I seared up some wild scallops with this recipe, but grilled shrimp or even chicken (if you enjoy meat) would also be wonderful. I hope you enjoy!

 2 cups Pasta (I used GF Penne)
 1 cup Bell Peppers, Chopped
 2 cups Broccoli Florrets
 1 cup Cherry tomatoes, Sliced in half
 1 cup Green Peas
 8 Wild Caught Scallops (Fresh or Frozen)
 1 Lemon
 2 tbsp Grass Fed Butter or Ghee
 ¼ cup Olive OIl
 Avocado Oil
 Salt, Pepper, Pecorino, Chili Flakes (to taste)

1

Heat up 2 tbsp of avocado oil in a large pot. Add in vegetables, mix well and season with salt. Cover for 5 minutes.

2

While vegetables are cooking, boil water for pasta. While water is heating up, add in grass-fed butter to the vegetables. Let it melt and mix well. Cover again and let vegetables and pasta cook at the same time.

3

In the meantime, heat up a cast iron grill pan with avocado oil. When hot, place scallops on the pan. Let them sear for 5 -7 minutes on each side.

4

When the pasta and vegetables are done, add the drained pasta to the large pot of vegetables. Mix well. Squeeze half a fresh lemon and 1/4 C olive oil on top. Mix well.

5

Season with more sea salt, pepper, and chili flakes. Lastly, grate pecorino directly on top and mix again. Portion the mixture into bowls and place scallops on top. Squeeze a little more lemon and enjoy!

 

Ingredients

 2 cups Pasta (I used GF Penne)
 1 cup Bell Peppers, Chopped
 2 cups Broccoli Florrets
 1 cup Cherry tomatoes, Sliced in half
 1 cup Green Peas
 8 Wild Caught Scallops (Fresh or Frozen)
 1 Lemon
 2 tbsp Grass Fed Butter or Ghee
 ¼ cup Olive OIl
 Avocado Oil
 Salt, Pepper, Pecorino, Chili Flakes (to taste)

Directions

1

Heat up 2 tbsp of avocado oil in a large pot. Add in vegetables, mix well and season with salt. Cover for 5 minutes.

2

While vegetables are cooking, boil water for pasta. While water is heating up, add in grass-fed butter to the vegetables. Let it melt and mix well. Cover again and let vegetables and pasta cook at the same time.

3

In the meantime, heat up a cast iron grill pan with avocado oil. When hot, place scallops on the pan. Let them sear for 5 -7 minutes on each side.

4

When the pasta and vegetables are done, add the drained pasta to the large pot of vegetables. Mix well. Squeeze half a fresh lemon and 1/4 C olive oil on top. Mix well.

5

Season with more sea salt, pepper, and chili flakes. Lastly, grate pecorino directly on top and mix again. Portion the mixture into bowls and place scallops on top. Squeeze a little more lemon and enjoy!

Easy Lemon Butter Vegetable Pasta

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