Tuscan Gemelli

Tuscan gemelli pasta with scallops, spinach, and mushrooms in a rich buttery herb broth. Tuscan gemelli pasta is a delightful dish that showcases the flavors of Tuscany, a region in Italy known for its rich culinary traditions. The name “gemelli” means “twins” in Italian, referring to the pasta’s twisted shape that resembles two strands twisted together. This pasta is often paired with various ingredients that highlight the region’s fresh produce and seafood. In this dish, scallops are typically seared to perfection, adding a sweet and delicate flavor that complements the earthy tones of sautéed spinach and mushrooms. The rich buttery herb broth ties everything together, enhancing the dish with aromatic herbs like parsley, thyme, or basil, which are staples in Tuscan cuisine. The combination of these elements reflects the region’s emphasis on fresh, local ingredients and simple yet elegant cooking techniques. Overall, Tuscan gemelli pasta with scallops, spinach, and mushrooms embodies the essence of rustic yet refined Italian cooking, making it a favorite in both home kitchens and fine dining establishments.

Ingredients

12 oz gemelli pasta

Sea salt (for pasta water)

4 tbsp unsalted butter

2 cloves garlic, minced

1 shallot, finely chopped

1 cup mushrooms, sliced (cremini or shiitake work well)

1 cup vegetable or chicken broth

1 cup dry white wine (like Sauvignon Blanc)

1 tsp fresh thyme leaves (or 1/2 tsp dried)

1 tsp fresh rosemary, chopped (or 1/2 tsp dried)

Sea salt and pepper to taste

Zest of 1 lemon

Juice of 1/2 lemon

1 lb sea scallops, patted dry

2 tbsp olive oil

Sea salt and pepper to taste

4 cups fresh chopped spinach, washed and dried

Grated Parmesan cheese (for serving)

Fresh herbs (like parsley or basil) for garnish

Instructions

Bring a large pot of salted water to a boil. Add the gemelli pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and chopped shallot, sautéing until fragrant, about 2 minutes.

Add the sliced mushrooms and cook until they are tender, about 5 minutes.

Pour in the white wine and broth, then stir in the thyme, rosemary, lemon zest, sea salt, and pepper. Bring to a simmer and let it cook for about 5-7 minutes to reduce slightly.

Place the bay scallops in a steamer for 2 minutes . Remove from steamer and set aside.

Add the cooked pasta to the broth, stirring to combine. If the broth is too thick, add some reserved pasta water to reach your desired consistency.

Add the chopped spinach until just wilted.

Divide the pasta mixture among plates, top with steamed bay scallops, and finish with a squeeze of lemon juice. Garnish with grated Parmesan cheese and fresh herbs.

This Tuscan gemelli pasta dish is a wonderful balance of flavors and textures, perfect for a special occasion or a cozy dinner at home. Enjoy your meal!

Thank you for trying this recipe. Please let me know how you liked it.

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good pasta and seafood pages.

Tuscan Gemelli