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Easy Lemon Butter Vegetable Pasta

Yields1 Serving

 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)

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


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.


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.


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.


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!