A dish that tastes of summer and sea, pasta with peppers and scallops! Scallops are a source of selenium, which is a powerful antioxidant, and of zinc, which strengthens the immune system and protects the health of the skin. Peppers are a valuable source of antioxidants that are preserved even after cooking these vegetables in a pan (Hwang et al, Prev Nutr Food Sci, 2012).
320 grams of short wholegrain spelt pasta, like penne, fusilli or farfalle pasta
400 grams of scallops without shell
2 red peppers
1 clove of garlic
Extra virgin olive oil
Clean the peppers, roast them on the gas flame and pass them under running cold water. Remove the peel and cut the peppers into quarters, remove also the seeds. Finally, cut the peppers into coarse pieces. Chop the garlic and brown it in a pan with a little extra virgin olive oil. Add the scallops cut into pieces, cook for a couple of minutes, stirring often. Put the scallops aside. Chop the onion and brown it in another pan with extra virgin olive oil. Add the peppers, season with salt and let them cook for about ten minutes. Add the scallops and cook for two minutes. Boil the pasta and drain it al dente, season with the sauce and add some parsley and chili pepper.