Easy Lemon Butter Vegetable Pasta

I am a major pasta lover and especially these days, I am enjoying it MULTIPLE nights per week. It's just so easy, simple and filling. This is one of my fave pasta recipes if you are looking to switch it up and make something different. I absolutely love the flavor of lemon with my pasta. It is so refreshing and tasty. I used gluten-free rice / chia flour 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, salmon or even chicken (if you enjoy meat) would also be wonderful. I hope you 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!

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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