ITALIAN-STYLE SCALLOPS WITH VEGETABLES AND PASTA

Italian-Style Scallops with Vegetables and Pasta image

Tossed with quick-cooking scallops and vegetables, this fast and simple pasta dish is guaranteed to make even a regular weeknight feel special.

Provided by My Food and Family

Categories Recipes

Time 25m

Yield 6 servings

Number Of Ingredients 10

Previous Next

Ingredients

1 pkg. (9 oz.) refrigerated angel hair pasta
1 lb. sea scallops
1 cup prepared GOOD SEASONS Basil Vinaigrette Dressing Mix, divided
1 can (14 oz.) artichoke hearts, drained, cut in half
1 large red bell pepper, sliced
1 small onion, thinly sliced
1/4 cup KRAFT Shredded Parmesan Cheese
1 can (2.25 oz.) sliced black olives, rinsed
2 Tbsp. thinly sliced fresh basil
1/4 tsp. crushed red pepper

Steps:

Cook pasta as directed on package, omitting salt.
Meanwhile, cook and stir scallops in 1/2 cup dressing in large skillet on medium-high heat 2 min. Add artichokes, bell peppers and crushed red pepper; cook and stir until scallops are opaque.
Drain pasta. Add to scallop mixture with cheese, olives, basil and remaining dressing; mix lightly.

Nutrition Facts : Calories 450, Fat 22 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1110 mg, Carbohydrate 38 g, Fiber 3 g, Sugar 4 g, Protein 24 g