- 4
Ingredients
- 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
- 1/2 cup sweet pepper bruschetta topping
- 12 oz bay scallops (thawed; drained)
- 1 (24-oz) jar tomato pasta sauce
- Sweet Peppers and Provolone Melt
- Ingredients
- 3 tablespoons unsalted butter
- nonstick aluminum foil
- 1 (8-oz) Bakery baguette
- 1 tablespoon balsamic glaze (optional)
- 1/2 cup sweet pepper bruschetta topping
- 4 slices provolone cheese (3 oz)
Preparation
Step 1
Bring water to boil for pasta.
Slice onion; cut mushrooms.
Steps
Preheat large sautan on medium-high 23 minutes. Place oil in pan, then add onions and mushrooms;cook 23 minutes oruntil softened.
Cook pasta following package instructions.
Stir bruschetta topping and scallops into mushroom mixture; cook 34 more minutes or just until scallops are opaque.
Stir pasta sauce into scallops and reduce heat to medium-low; cook 23 more minutes or until thoroughly heated. Drain pasta. Serve scallops and sauce over pasta.
Provolone Melt Prep
Cut butter into small pieces while placing in small bowl to soften.
Preheat oven to 425F. Line baking sheet with nonstick foil.
Steps
Slice bread in half lengthwise (a serrated knife works best); place on foil.
Whisk butter and balsamic glaze, if using, until smooth. Spread butter over both halves of bread. Top with bruschetta topping and cheese slices (cut in half, if needed).
Bake 57 minutes or until cheese melts. Slice and serve.