Scallop Bruschetta Spaghetti.

Ingredients:

8 ounces bay scallops, drained

1 medium yellow onion, thinly sliced

8 ounces baby mushrooms, quartered

3 ounces provolone cheese

10 ounces spaghetti.

8 ounces tomatoe pasta sauce

½ cup sweet pepper bruschetta topping

2 tablespoon extra-virgin olive oil

Parsley

Preparation:

Bring to boil enough water for pasta.

Preheat large sauté pan on medium-high about 2 or 3 minutes.

Add oil to pan.

Add onions and mushrooms.

Cook for about 2 or 3 minutes or until soften. Stir often.

Cook pasta following instructions on package.

Add bruschetta topping and scallops into mushroom mixture and cook 3 or 4 more minutes or until scallops are opaque. Add tomatoes pasta sauce into scallops mixture and reduce heat to medium-low. Cook 3 more minutes.

Drain pasta. Serve pasta and place scallops and sauce over pasta. Cover with Parmesan cheese and Parsley.

Serve 4