Scallop Bruschetta Pasta

By JAmero4702

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

Details

Adapted from publix.com

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.