YIELDS:
PREP TIME:
COOK TIME:
TOTAL TIME:
ingredients
1 Tbsp. olive oil
1 small leeks, white and light green parts only, thinly sliced (about 1/2 cup)
2 cloves garlic, thinly sliced
1/4 Tsp. Calabrian red pepper flakes
1 Tsp. kosher salt
½ Tsp. freshly ground black pepper
2 Tbsp. Land O’ Lake light canola oil butter
6 oz. linguine
1/2 lb. peeled and deveined large shrimp
½ lb. sea scallops (muscle removed)
1 bunch asparagus, trimmed and cut into 2-in. pieces
Zest of one lemon plus 1 Tbsp. fresh juice (from 1 lemon)
2 Tbsp. fresh flat-leaf parsley leaves chopped
2 Tbsp. toasted pine nuts
DIRECTIONS
NOTE: This is a really light and healthy dish. Add extra vegetables like broccoli and mushrooms for even more yummy goodness. I always have left overs and this makes a great lunch the next day. It all depends on hungry you are, right? Enjoy.