She started by roasting a whole zucchinni, a whole summer squash, 1 onion, 1 green pepper, 1 jalapeno pepper, and 2 cloves of garlic at 400 degrees for 20 minutes.
Once the pasta had fully cooked she first drained it, and then added a fresh diced tomato, a tablespoon of butter, a squeeze of fresh lemon, a shake of olive oil, salt, pepper, and a few tablespoons of the pasta water.
Next she sauteed a handful of scallops and a few frozen shrimp in a little butter, and added that to the pasta mixture.
She then chopped some fresh oregeno and cilantro from the garden and mixed that to the entire dish, topping the pasta with the roasted veggies.
Amazing stuff babe. I ate 4 helpings.
Keep it unreal.
I wish I liked to cook...
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