Chef Arif Kutlusoy of Delmar Diner prepares Pasta Primavera and Shrimp and Scallops Pomodoro in the Kirby and Holloway Kitchen.
PASTA PRIMAVERA
2oz Olive Oil
1oz Garlic (sliced or chopped)
½ cup Yellow Squash (strips)
½ cup Carrots (strips)
½ cup Zuccini (strips)
½ cup Red Bell Peppers (strips)
Saute’ for two minutes
Add
½ cup Tomato (diced)
2 oz Spinach
2 leaf Basil
2 pinch Parsley
½ cup Chicken Stock
Saute’ for two more minutes
Add your choice of pasta
Mix well
Top off with red pepper fakes and parmesan cheese to your taste.\
SHRIMP & SCALLOPS POMODORO
In saute’ pan over medium heat
6 pc. Shrimp
6 pc. Scallops
1oz Garlic (chopped)
2oz Olive Oil
2oz Red Onion
Saute’ for two minutes
Add
½ cup Chopped whole peeled tomatoes
1 tea spoon Fresh Basil
Pinch of salt
Pinch of sugar
2oz Chicken stock
1oz Butter
Saute’for two minutes
To cook pasta
1 lbs. of pasta of your choice
Bring in large pot of salted water to a boil add the pasta and cook as label directs.
