This is one of my favorite recipes. Not the healthiest recipe in the universe, but it's much better than most seafood pastas that are drowning in thick sauces...
1 Lg. red onion
Bundle of green onions
Alfredo powder (I use Simply Organic)
1 stick Butter
Saute onions in a bit of butter until they are soft. In a large, deep pan -- mix onions, stick of butter, mushrooms, and fish on low heat.
Add white wine and cream until you get a good consistency. Add alfredo powder to thicken it up a bit and add flavor. Add tomatoes and lemon juice.
Cook on low, covered until shrimp is pink and scallops are white. Add garlic salt to taste. Enjoy over linguini. Feel free to add other veggies... shredded carrots, yellow peppers, asparagus, and zucchini all work well... Get creative.
Garnish with fresh parsley and shredded parm cheese.
1 pd. Fresh pasta sheets (can use whole wheat, quinoa, kamut, or other healthy grains)
1 lb. mozzarella cheese (use the fresh stuff -- makes a huge difference)
2 lbs. low-fat ricotta cheese
Freshly grated parm cheese
1 jar tomato sauce
Vegetables -- use your favorites. I use red onions, yellow peppers, broccoli, spinach, fresh tomato, mushrooms and yellow squash.
Sautee vegetables. Using a 9x13 pan, put a thin layer of tomato sauce at the bottom. Place pasta sheets on top, then add mozzarella and ricotta cheeses and a thin layer of sauteed veggies. Add tomato sauce and another layer of pasta. Place a second layer of veggies and cheese, more sauce, then pasta sheets. End with a layer of tomato sauce. Top generously with parmigiana cheese. Bake at 375 degrees for about 40 minutes or until hot.
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