Donna's Pasta With Scallops, Roasted Vegetables And Parmesan

Fresh and simple, yet delicious. Create your own combination of pasta and fresh vegetables of your choice.

8 ounces (3 cups) mostaccioli, penne pasta, or bow tie pasta olive oil spray 3 medium zucchini, thinly sliced 1 large yellow pepper, thinly sliced 1 large red or orange pepper, thinly sliced 1/2 teaspoon seasoned salt 1/2 teaspoon garlic powder 1/2 teaspoon crushed red pepper flakes, optional 5 medium roma tomato, seeded and chopped 1/2 cup chopped fresh basil 1 pound scallops or shrimp 1/2 cup grated Parmesan cheese 1/4 cup white wine, optional

In a large pan, cook pasta in boiling salted water until al dente. Drain and set aside. Preheat grill to medium heat. Spray grill pan with oil spray. Place zucchini, yellow peppers, and red peppers in pan. Sprinkle with salt. Add garlic powder and red pepper flakes if desired. Lightly spray vegetables with oil spray. Grill over medium heat. Cover grill and stir occasionally until tender. Add tomatoes, basil, and scallops. Lightly spray with oil spray. Continue to grill until scallops are lightly brown and cooked through. Add reserved pasta and heat through. Remove from grill and place vegetable mixture in a large serving bowl. Immediately add cheese and stir to mix until cheese is melted. Add wine if desired.

Pass additional cheese at the table if desired.

Note: Instead of using the grill, this recipe can be prepared in a large non-stick skillet on the stove.

Serves 4

Nutritional Information per serving:

Calories: 400 Fat, gm.: 5 Protein, gm.: 32 Carbs, gm.: 57 Cholesterol, mg.: 45 Fiber, gm.: 4.

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