Linguini Primavera with Scallops

1/2 Lb. Linguini
1 Cup Broccoli
4 Tbs. Olive Oil
1/2 Lb. Bay Scallops (small)
2 Red Peppers thinly sliced
4 Oz. Frozen Green Beans
3 Cloves Garlic, crushed
1 Cup Fresh Basil Leaves, Chopped
1/3 cup Grated Parmesan Cheese
Grated Zest of 2 Lemons
4 Oz. Water
Variation: Add 1/4 Shrimp or use Shrimp
instead of Scallops. Add 4oz. Frozen Sugar
Snap Peas.
Cook Linguini Pasta as directed on package. Add
Broccoli to the boiling pasta 1minute before draining
the Pasta.
In a large frying pan, saute Bay Scallops in 1 Tbs. of the Olive Oil, over medium heat, stirring frequently, until opaque, about 5 minutes. Temporarily transfer to plate.
Using the same pan, add the remaining 3 Tbs. Olive Oil. Add the Peppers, Green Beans, Garlic and Salt and Pepper to taste. Saute for about 5 minutes until vegetables are tender, but a little crisp. Add the Water and the reserved Scallops to the pan. Heat for 1 to 2 minutes. Place in serving dish. Add drained Linguini and Broccoli and toss to mix.
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