Country Pasta & Scallops

Servings: 4

Country Pasta & Scallops

National Pasta Association Recipe

Save Recipe

Print Recipe

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, or until cooked through.
5. When pasta is done, drain it well.
6. Toss pasta with sauce. Add parsley. Sprinkle with pepper and serve immediately.