- 10 mins
- 30 mins
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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)
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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