4 cups zucchini, spiralized, grated or cut into ribbons with a potato peeler (1 medium or 2 small zucchini)
1 397 g bag of brown rice fettucini (or any other whole grain long pasta)
1 cup fresh peas, shelled
¼ cup freshly squeezed meyer lemon juice (from 3 meyer lemons)
2 tablespoons butter
1 tablespoon cold-pressed olive oil
1 shallot, minced
1 garlic clove, minced
Topping: a few leaves of fresh basil, torn into small pieces
Topping: freshly grated parmesan cheese
DIRECTIONS:
Fill up a large pot ¾ full with water and place on the stove over high heat. Place the 2 tablespoons of butter in a large wok (this will be for the sauce and vegetables, then where everything comes together) and place the 1 tablespoon of olive oil in a medium sized skillet (this will be for the seafood).
Once the water is boiling add in the pasta and cook according to package directions, probably for 10-17 minutes.
Now heat up the skillet with the olive oil over medium high heat and once it is warm enough (flick a couple drops of water in and if it sizzles it is ready) add in the prawns and scallops. Watch them closely, stirring frequently until the prawns are pink and opaque and the scallops are white and opaque, it will take around 4 minutes, be careful not to overcook. Add them to the wok.
Whenever the pasta is done drain it and add to the wok, using a couple forks to toss everything evenly and make sure the pasta is coated with the butter and lemon juice.
Serve with fresh basil and parmesan.
Recipe by Love from the Land at https://www.lovefromtheland.com/lemon-pasta/