Contadina's Linguine Primavera
INGREDIENTS:
1 pk Louis Kemp fat free scallops 2 cn Diced tomatoes (16 oz each)
2 tb Olive oil 1 ts Oregano
1 md Onion, chopped Salt and pepper to taste
1 sm Bell pepper, chopped 1 lb Angel hair pasta, cooked
1 ea Clove garlic, minced
1 pk Louis Kemp fat free scallops 2 cn Diced tomatoes (16 oz each)
2 tb Olive oil 1 ts Oregano
1 md Onion, chopped Salt and pepper to taste
1 sm Bell pepper, chopped 1 lb Angel hair pasta, cooked
1 ea Clove garlic, minced
In a skillet, combine oil, onion, bell pepper and garlic. Saute on stove top over medium heat until vegetables are tender, do not brown. Add tomatoes, oregano, salt and pepper and bring to a boil for 1 minute. Reduce heat and simmer for 10 minutes. Add scallops and simmer another 3 minutews. Serve warm sauce over pasta. Top with grated Parmesan cheese.