Greek Seafood Penne

By slane2

Ingredients

• 1 C chopped red onions
• 2 cloves garlic, minced
• 1 1/2 C chopped zucchini
• 1 can (28 oz.) diced tomato, undrained
• 1 C tomato sauce
• 2 T tomato paste
• 2 T each chopped fresh oregano and basil (or 1 1/2 t. each dried)
• 1/2 t. black pepper
• 1/4 t. crushed red pepper flakes
• 4 C dry penne pasta
• 8 oz. uncooked jumbo shrimp, peeled
• 8 oz. uncooked bay scallops
• 1/4 C sliced black olives
• 1 C crumbled feta cheese
• Chopped fresh parsley (for garnish.)

Details

Servings 4

Preparation

Step 1

Spray a large skillet with non-stick spray. Add onions and garlic. Cook and stir over medium heat for 3 minutes, until onions are softened. Add zucchini and cook for 3 more minutes. Add tomatoes and their liquid, tomato sauce, tomato paste, and herbs and spices. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 10 minutes.

While sauce is simmering, prepare pasta according to package directions. Drain well and keep warm.

Add shrimp, scallops, and olives to sauce. Increase heat to medium-high and cook for 3-4 minutes, until shrimp and scallops are cooked through.

To serve, spoon cooked penne onto serving plates. Top with sauce, followed by crumbled feta and chopped parsley. Serve immediately.