meanass

Since I decided to skip practice Monday, Tim and I decided to cook dinner. I didn’t have anything prepared, so we winged it. The result was delicious!

Ingredients:

• A box of tri-colored rotini
• 6 scallops
• shrimp
• mushrooms, sliced
• spinach, chopped
• artichoke hearts & olives would be divine in here…
• Olive Oil
• Red Wine Vinegar
• Dijon mustard
• Garlic cloves, diced
• Lemon Juice
• salt and pepper to taste
• butter

Directions:

• Cook pasta according to directions on the box. The last minute of cooking, add spinach and mushrooms to warm through.*
• Sauté scallops in olive oil and butter, according to directions.  Set aside (cover w/ foil to keep warm.)  Cook shrimp.  in remaining butter/oil.  Set aside.  *Optional–you can sauté spinach/mushrooms in oil/butter instead of boiling them.
• Mix olive oil, lemon juice, vinegar, garlic, dijon, and salt and pepper together for dressing.
• Put drained pasta with spinach and mushrooms in a bowl.  Top with shrimp and scallops.  Drizzle dressing over the whole thing. Serve immediately.

This was really good.  We ate all the shrimp/scallops the first night, so I had the leftover noodles/veggies the second day with tofu as a pasta salad. Mmmm…  Next time I’ll add artichoke hearts and maybe some black olives.