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
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