Scallop, Tomato, and Feta Spaghetti with Fresh Basil {Whole Grain & Pescetarian}

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I made this whole meal out of random things I found in my kitchen and it turned out delicious! Our fridge is a bit bare at the moment, but we have a fully stocked pantry and freezer.

I find that sometimes the best things come out of me staring blankly into my pantry, rather than planning out a meal.  I don’t know if I’ll ever be a successful meal planner, so it’s good I excel with random ingredients.

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This is a quick and easy meal — just perfect for someone who is 39 weeks pregnant and is trying desperately to get ahead on her work and thus, does not have time for complicated meals.

I feel like everyone is waiting on this baby to come with bated breath. I get a lot of “how are you?” texts, emails, and phone calls nowadays (i.e. did you happen to go into labor and forget to tell us?)

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So until I have more exciting news, enjoy this simple pasta dish, Scallop, Tomato, and Feta Spaghetti with Fresh Basil. It’s not as exciting as a new cuddly baby of my very own, but it is pretty tasty.

Scallop, Tomato, and Feta Spaghetti with Fresh Basil
(Serves 4)
Sometimes the simplest dishes are the tastiest, which is definitely the case with this easy pasta dish.
Ingredients
8 oz. whole wheat spaghetti (half a box)
12 large jumbo scallops (about 16 oz.)
2 large beefcake tomatoes, chopped roughly
2 Tablespoons + 3 Tablespoons extra virgin olive oil
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon garlic powder
4 oz. feta cheese
3/4 cup fresh basil, chopped
Directions

Cook whole wheat spaghetti in well salted water according to package directions.

Heat the first 2 tablespoons of oil in a large pan. Add scallops to the pan and sprinkle with salt (1/4 teaspoon), pepper (1/8 teaspoon), and garlic powder (1/4 teaspoon). Cook scallops for one minute on one side, flip and cook for an additional minute on the other side. Add tomatoes to the pan with the remaining 3 tablespoons of oil. Sprinkle with the remaining salt (1/4 teaspoon) and garlic powder (1/4 teaspoon). Cook tomatoes and scallops for 10 minutes stirring often.

Drain pasta leaving about 1/4 cup of water in the pot with the pasta. Add the tomatoes and scallops to the pasta, as well as the cheese, and most of the basil (reserve about 1/4 cup for garnish). Toss pasta well to combine all ingredients. Plate pasta and garnish with about some of the reserved basil.