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SPAGHETTI WITH SCALLOPS

Active Time : 25 minutes
Total Time : 25 minutes
Serves : 4 servings
INGREDIENTS
  • 8 ounce spaghetti pasta
  • 1 tablespoon Culinary Circle Extra Virgin Olive Oil
  • 1/2 cup diced yellow bell pepper
  • 1 cup diced zucchini
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 pound frozen bay scallops thawed, rinsed and patted dry
  • 1/4 cup dry white wine
  • 1 medium tomato seeded and chopped
  • 1/2 cup fancy shredded Italian style Parmesan cheese
DIRECTIONS

Prepare pasta according to package directions; drain.

Meanwhile, in large skillet, heat oil over medium-high heat. Sauté bell peppers, zucchini, garlic, salt and pepper until zucchini is soft (about 5 minutes).

Add scallops; sauté until opaque (about 2-3 minutes).

Add wine and tomatoes; toss with pasta and Parmesan cheese.