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Healthy Scallops Penne Rigate

  • 2servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsCopper, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 oz 227g Penne rigate pasta - (ziti)

  2. 1 oz 28g Tomato - (diced) (large)

  3. 1/2 teaspoon 2 1/2ml Italian seasoning

  4. 3 tablespoons 45ml Olive oil

  5. 1 tablespoon 15ml Onion diced - (approx 1 cup) (medium)

  6. 1 Scallions chopped - (1 cup)

  7. 1 cup 237ml Sliced fresh mushrooms

  8. 2 tablespoons 30ml Garlic - (minced)

  9. 1/2 lb 227g / 8oz Bay scallops

  10. 1/2 teaspoon 2 1/2ml Garlic pepper seasoning

  11. 1/4 cup 59ml Freshly grated parmesan

  12. And romano cheese

Instructions Jump to Ingredients ↑

  1. Garnish diced tomato with Italian seasoning and set aside at room temperature.

  2. Prepare penne rigate according to instructions on box.

  3. MEANWHILE: heat oil in medium skillet. Add onions and scallions and cook over medium heat 3-4 minutes stirring frequently to avoid browning. Stir in mushrooms and lower heat to medium low. Add minced garlic, garlic pepper seasoning, and scallops (including liquid). Stir constantly to ensure even heating for approx 5-6 minutes. Do not overcook.

  4. Divide pasta between 2 warmed plates. Top with scallop mixture including all liquid. Top with diced tomatoes and garnish with grated parmesan and romano. Serve immediately.

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