Delicious and Green: Whole Grain Pasta with Peas and seafood of choice

SPRING'S HERE!    Or, at least, it's above freezing and the ice is out of the pond. While it isn't quite grilling weather yet (BARELY above freezing), I'm still wanting dinners to be a little lighter.  Less sauce, less fat, more flavor and color and texture.

One of my family's favorites is pasta with peas.  We usually make it with a lot of garlic and shrimp and the kids love the little pieces that they can pick out one at a time to eat.

Whole Grain Pasta With Peas and Shrimp

1 lb whole grain pasta 

 6-8 garlic cloves, minced

4 green onions, sliced

1/2 bunch Italian flat leaf parsley, coarsely chopped and destemmed

1/2 bag frozen peas (I threw a handful of leftover adamame in this time as well)

20-25 pieces frozen shrimp (or salad shirmp, sliced calamari, or bay scallops)

Salt to taste

Extra Virgin Olive Oil

Cook pasta in a large pot of boiling salted water, until al dente'.  Drain and set aside. 

In a large skillet saute garlic, green onion, parsley, and peas in about 3 tbsp of oive oil.  Salt to taste.  

Add Pasta to pan and toss together ingredients. 

Put in a large bowl and serve right away.

Enjoy... with a glass of wine!