If you want an Italian pasta dish that will be prepared quickly AND be delicious, look no further. This scallop pasta primavera made with Bertolli Riserva is the answer to your dinner dilemma.
I just love spring time and all the fresh veggies that come into the store. I also want to eat fresher foods and foods that are lighter and tastier. But I do love pasta. It’s my comfort food. One of my go-to ingredients for a quick weeknight meal. Bertolli made this Scallop pasta primavera a quick, fresh tasting and easy meal that took me back to Tuscany.
Having travelled through Europe including a trip driving all the way through Italy from the northern most end to the boot of Sicily, I’m a bit picky on pasta, sauce and add-ins. This sauce brought back memories of eating in an outdoor Italian café with a nice glass of red wine and taking in the sites. Bertolli certainly brought Tuscany to my table and took me back to my last Italian adventure.
For the past several years, I’ve been inspired by food I find at my local farmers market. There is the big market in downtown Salt Lake every Saturday during the summer, however there is a small farm over near my home that has their market open year round. There is nothing like browsing the booths at the big market and checking out the locally grown food. Now that it’s nearly April and spring is here!! I’m ready to dig out last years veggie beds and start planting this years crop. In the meantime, I will make do with the fresh veggies at the local farm and the grocery stores.
After a long day at work, there is nothing like a delicious home cooked meal. And this week is especially wonky since I had been on call for Jury Duty all week. And tonight, I found out my number has come up and I’m being called to go to the court house tomorrow morning. Being that things are a bit unpredictable, I like having fast and easy (and fresh) recipes to make dinner easy and tasty. Bertolli sure made it easy tonight with their new Riserva Marinara.
Asparagus and mushrooms were the perfect seasonal ingredients for this dish made with Bertolli Riserva Marinara sauce. The chunkiness and fresh taste of the sauce really paired well with the fresh veggies I used. To top it all off, seared and seasoned fresh scallops made this a perfect dinner for hubby and I. This recipe also incorporates fresh garlic, shallots and parsley.