1. Bring a large pot of salted water to boil for the tagliatelle. 2. Toss the seafood, zest and seasonings in 1 T oil in a bowl; set aside. 3. Sweat the broccoli, asparagus, onion and bell pepper in 1 T oil in large nonstick skillet over medium-high heat. 4. Cook until onion begins to turn translucent, about 5 minutes then add the garlic and pepper flakes; sauté 1 minute more. 5. Cook the pasta in boiling water according to package directions. 6. Add the pasta water and simmer until the vegetables are crisp-tender, 2-3 minutes. 7. Stir in the goat cheese until melted, then add the tomatoes, peas, parsley and seasonings. 8. Transfer the cooked pasta from the water to the pan using tongs, toss to coat with sauce; keep pasta warm over very low heat. 9. Heat a nonstick skillet over medium-high. Sear the scallops until browned on one side, about 2 minutes. Turn them over, add the shrimp and cook the seafood an additional 4-5 minute or just until scallops and shrimp are firm. 10. To serve, divide pasta between 2 plates, top each with seafood and garnish with lemons. 11. Serve with a warm bread and a nice wine. 12. Enjoy! ---------------------------------------------------------------------------
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