Sunday Funday=PASTA!!!

I have to say, I love Sundays even if they signify the end of the weekend and the beginning of another workweek.  Today's weather was absolutely perfect for a mid-morning run.  I took out to the streets of Hoboken and completed a 10 mile run in under an hour and a half.  My run was quite the scenic run being I ran along the Hudson River as well as many of Hoboken's tree lined streets.  This is my farthest run to date and I was thrilled to have completed such a run, though my feet are paying for it now!  The next recipe I want to share with you is tonights dinner.  Being Italian, I love pasta, cheese, bread... okay, I love food PERIOD.  Sundays have always been reserved for "pasta night" in my family and since I could never go with pasta, I had to come up with a healthy option so I could "have my pasta and eat it too!"  This dish is low in fat, high in protein and packed with whole grains.  It's also relatively simple to prepare and cook, which is always a plus especially when time is of the essence.  

INGREDIENTS:

• Fresh Basil (Chopped)
• Fresh Parsley (Chopped)
• Jumbo Shrimp (Preferably cleaned & tails off) (Fresh or frozen both work fine)
• Fresh Sea Scallops
• 1 Box - Multigrain Pasta (Any shape/size is fine.  I love using Ezekiel Brand Whole Sprouted Grain Pastas, but they aren't as readily available in some super markets.  Today I used Ronzini Healthy Harvest Whole Grain Rotini )  
• Salt & Pepper
• 3 Gloves Chopped fresh garlic
• 3 Pints Grape tomatoes 
• Oil Olive

1. What I like to do first is to halve the cherry tomatoes and put them in an oven safe tin or glass tray.  Add the parsley, basil, some salt and pepper and fresh garlic to the tomatoes.  Drizzle the tray with some olive oil and stir to combine all the ingredients.
2. Place tomatoes and herbs in oven on 400 degrees for about 20 minutes.
3. Put a pot of water on the stove to boil.
4. Next, grill the shrimp & scallops.  For this step, I used a standard outdoor BBQ grill, but you can always use an indoor electric grill or stovetop grill pan, or even simply sauté the seafood.  In my case, I set the grill on HIGH, sprayed the grates with Pam Nonstick Cooking Spray, and grilled the scallops and shrimp about 3-4 minutes on each side, until they each have visible grill marks, the shrimp appear "reddish/orange" and the scallops are no longer translucent in appearance.
5. At this point, your water should have a rapid boil and it's time to throw your pasta in.  Season the pasta by adding a few teaspoons of salt to the water. Be mindful of the cooking time since each and every pasta varies.
6. In a large bowl, combine the roasted tomatoes and grilled seafood.
7. Once the pasta is finished cooking and drained, place some pasta on your plate and top with the tomato and seafood mixture.
8. As depicted, once plated, I add a little fresh basil and some shredded Parmesan Romano cheese.  

As you can hopefully see, this recipe calls for a very small amount of oil and the pasta is balanced with the light grilled seafood to make a wholesome, hearty meal that is full of essential vitamins and protein that the body needs after a long run (or even after a lazy Sunday on the couch).  This recipe lends itself to many variations and is simple enough to make for dinner parties or even a romantic evening with the beau.