Some of the best dishes really are this simple

Looking for a super easy and incredibly yummy dish to serve for dinner this weekend? I was in that same boat this morning, but that was BEFORE I went to the farmer’s market as I do every week… to say that I found inspiration there might be a bit of an understatement!

I am friends with quite a few of the farmers that have shops there, and a couple of them teamed up today to help me figure out this delicious plan for dinner this weekend (tomorrow, as tonight I have a couple of chicken breasts already seasoned and marinating, just waiting to be roasted up and plunged into the homemade tzatziki sauce that I made yesterday… I promised my man that we could have that this evening, as it is one of his favourite meals). I even started prepping my sourdough starter (“Bready White”) yesterday to donate some of her deliciousness to a loaf of bread that I plan to make this weekend. I think that fresh-out-of-the-oven homemade sourdough bread would be the perfect thing to pair with this dish!

I like it because it’s pretty simple, but I am betting it will be PACKED with flavour! I have a serious love of things like scallops, garlic, lemon and Parmesan, so given that this dish combines all of those, I have a hunch that it will be a winner. I even have a brand new bottle of wine to go with it (which I also got from the farmer’s market… you can get everything there!).

So go ahead… try this one out… you know you want to! And let me know what you think. But I know you will love it!

Lemon Garlic Parmesan Scallop Pasta:

· 8 ounces linguine pasta

· 2 tbsp. extra-virgin olive oil

· 6 tbsp. butter

· 4 cloves garlic, minced

· 1 tsp. red pepper flakes

· 1 lb. large scallops

· 2 tsp. Italian seasoning

· 5 cups baby spinach

· ½ cup Parmesan cheese

· 3 tbsp. parsley

· ½ - ¾ tbsp. lemon juice

· Salt and pepper to taste

1) Cook the pasta in boiling water according to package directions. When cooked, drain and set aside

2) Using the same pan, heat the olive oil and 2 tablespoons of butter. Add the garlic and red pepper flakes and cook until fragrant

3) Add the scallops and cook until they are done. Add salt and pepper to taste

4) Add Italian seasoning and spinach and cook until wilted

5) Add the pasta back to the pot with the remaining butter, Parmesan, and parsley. Still until everything is well-mixed and the butter is melted

6) Add the lemon juice just before serving and serve while hot