Baked Scallop & Penne Primavera - Gluten Free & Dairy Free

Sunday night we came back from Boston and needed to have dinner. We did not have a co-op box pickup this weekend so we have a few items from last week still lying around. I also have a few things starting to ripen in my garden. After poking around the fridge I decided to make a hearty meal with some of the veggies I had in there. All ingredients are organic whenever possible.

Baked Scallop & Penne Primavera - Gluten Free & Dairy Free

• 1Tbsp olive oil
• 2 small eggplants; peeled and diced
• 1 yellow onion; diced
• 1 small zucchini; diced
• 1/2 bunch of kale; stems removed and chopped
• 1 28 oz can of crushed tomatoes with basil
• 3/4 cup frozen green peas
• 1 small jalapeno; finely chopped
• 1/2 cup - 1 cup fresh basil; chopped
• 1/4 cup fresh parsley; chopped
• 2 Tbsp died oregano
• Ground pepper to taste
• 1 cubanelle pepper; diced
• 8 large sea scallops; quartered
• 1 box gluten free penne (I used quinoa pasta)
• 1 package of Daiya Foods Mozzarella

Preheat oven to 350 degrees

Heat oil in a large pan or dutch oven, add onions and cook until soft. Add eggplant and zucchini to pan and pook for 8 - 10 minutes. Add additional oil to pan if desired. 

Meanwhile start your pasta water boiling.

Once the eggplant appears to be cooked add the jalapeno to the pot and let cook for about 2 minutes. Then add the kale to the pot and let cook. After 3-5 minutes add the can of crushed tomatoes. Use about a 1/4 cup of water to rinse out your can and dump that into the pot too. Bring up to a simmer and add the peas. Cook everything for about 2 minutes, until the peas get warm. 

By now your water should be boiling and you should add your pasta to the water and cook as per the directions on the box.

Add the oregano, basil, parsley and pepper to the tomato mixture.  If needed add some pasta water to help thicken the sauce. Bring to a boil.

Reduce to a simmer and add cubanelle pepper and sea scallops. Cook for about 3 minutes.

Add drained pasta to the pan and stir to coat the pasta.

Lightly oil a 9" x 13" pan and fill the pan with the tomato and pasta. Spread the 'cheese' on top and bake for 20 minutes or until the 'cheese' is melted.

Let rest for 5 minutes so it is easier to cut. I got 6 pieces out of the 9" x 13" pan. I am sure if you serve with a salad the portions could have been smaller.

Enjoy!