Servings: 4

Country Pasta & Scallops

National Pasta Association Recipe

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Ingredients

  • 16 ounces Country Pasta Egg Pasta, uncooked
  • 1 green bell pepper, ribs and seeds removed, diced
  • 1 medium onion, cut in half and thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp. olive or vegetable oil
  • 1 28-oz. can diced tomatoes or tomato wedges, drained
  • ¼ cup pitted and chopped black olives
  • 1 tbsp. chopped fresh oregano or 1 tsp. dried oregano
  • 1-pound small scallops
  • ¼ cup chopped fresh parsley
  • Coarsely ground black pepper

Instructions

  1. Prepare pasta according to package directions.
  2. While pasta is cooking, sauté green pepper, onion, and garlic in oil in a large skillet over medium heat for 5 minutes or until the edges of the onion turn golden.
  3. Add tomatoes, olives and oregano; heat until simmering.
  4. Add scallops and simmer 3 to 4 minutes.
  5. When pasta is done, drain it well.
  6. Toss pasta with sauce. Add parsley. Sprinkle with pepper and serve immediately.
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