Scallops & Vegetables with Pasta
25 Min(s)
25 Min(s) Prep
The home crowd will get a thrill when they see that this pasta dish is tossed with their favorite vegetables and tender, juicy scallops.
What You Need
Select All
6 servings
Original recipe yields 6 servings
1 pkg. (9 oz.) refrigerated angel hair pasta, uncooked
1 lb. sea scallops
1 can (14 oz.) artichoke hearts, drained, cut in half
2 cups sliced fresh mushrooms
1 small red onion, thinly sliced
1 clove garlic, minced
1 Tbsp. finely chopped fresh basil
Let's Make It
1
Cook pasta as directed on package, omitting salt.
2
Meanwhile, cook and stir scallops in 1/2 cup dressing in large skillet on medium-high heat 2 min. Add artichokes, mushrooms, onions and garlic; cook and stir until scallops are opaque.
3
Drain pasta. Add to scallop mixture with cheese, basil and remaining dressing; mix lightly.
Kitchen Tips
Tip 1
Variation
For a change of pace, use olive oil and balsamic vinegar to prepare the GOOD SEASONS Dressing.
Tip 2
Substitute
Substitute deveined peeled shrimp for the scallops.
Nutrition
Calories
440
Calories From Fat
0
% Daily Value*
Total Fat 21g
27%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 65mg
22%
Sodium 1150mg
50%
Total Carbohydrates 37g
13%
Dietary Fiber 3g
11%
Sugars 4g
8%
Protein 25g
50%
Vitamin A
6%
Vitamin C
2%
Calcium
8%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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