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Scallop Bruschetta Pasta

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Ingredients

  • 1 medium sweet onion, thinly sliced
  • 8 oz baby portabellas, quartered
  • 2 Tbsp. extra-virgin olive oil
  • 2 Cups whole grain penne pasta (Barilla)
  • 1/2 Cup Sweet pepper bruschetta topping or Roasted red peppers, chopped (Vigo-Flame Roasted)
  • 1 (24oz) jar tomato sauce (Gia Russa Cherry Tomato)

Details

Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Bring water to boil for pasta
Slice onion and mushrooms
Preheat large saute pan on medium-high 2-3 mins. Place oil in pan, then add onions and mushrooms; cook and stir 2-3 minutes or until softened. Cook pasta following package instruction. Stir bruschetta topping and scallops into mushroom mixture, cook 3-4 minutes or just until scallops are opaque. Stir pasta sauce into scallops and reduce heat to medium-low; cook 2-3 more minutes or until thoroughly heated. Drain pasta and add to mixture. Stir. Serve

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