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Scallop Bruschetta Pasta
Recipes
Scallop Bruschetta Pasta

Ingredients

  • 1 medium sweet onion, thinly sliced
  • 8 oz baby portabellas, quartered
  • 2 tablespoons extra-virgin olive oil
  • 2 cups whole grain penne pasta
  • ½ cup sweet pepper bruschetta topping
  • 12 oz bay scallops (thawed; drained)
  • 1 (24-oz) jar tomato pasta sauce

Prep

  • Bring water to boil for pasta.
  • Slice onion; cut mushrooms.

Steps

  1. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add onions and mushrooms; cook 2-3 minutes or until softened.
  2. Cook pasta following package instructions.
  3. Stir bruschetta topping and scallops into mushroom mixture; cook 3-4 more minutes or just until scallops are opaque.
  4. Stir pasta sauce into scallops and reduce heat to medium-low; cook 2-3 more minutes or until thoroughly heated. Drain pasta. Serve scallops and sauce over pasta.

Amount per ¼ recipe serving: Calories 610, Total Fat 26g, Chol 65mg, Sodium 1100mg, Total Carb 58g, Fiber 8g, Calc 10%, Vitamin A 15%, Vitamin C 90%, Iron 40%