Scallops And Vegetables Over Penne

Recipe Ingredients

2 tablespoons	30ml	Olive oil
3		Onions - chopped
3		Garlic cloves - minced
1		No-salt-added crushed tomatoes - (28 oz)
2		Green bell peppers - seeded and chopped
1		Zucchini - chopped (medium)
2 lbs	908g / 32oz	Sea scallops
1/2 cup	118ml	Low-sodium chicken broth
1/4 cup	23g / 0.8oz	Minced basil
2 tablespoons	30ml	Fresh lemon juice
6 cups	1422ml	Hot cooked penne
1/4 cup	23g / 0.8oz	Minced parsley

Recipe Instructions

In a large nonstick skillet, heat the oil. Add the onions and garlic; cook, stirring as needed, until softened, about 5 minutes. Add the tomatoes, peppers and zucchini; bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, about 5 minutes.

Add the scallops, broth, basil and lemon juice; bring to a boil. Reduce the heat and simmer, stirring as needed, until the scallops are opaque, about 5 minutes.

Place the pasta in a large serving bowl. Add the scallop mixture and parsley; toss to coat.

This recipe yields 6 servings.

Per Serving: 423 Calories, 7 g Total Fat, 1 g Saturated Fat, 47 mg Cholesterol, 259 mg Sodium, 56 g Total Carbohydrate, 5 g Dietary Fiber, 33 g Protein, 114 mg Calcium.

Serving Provides: 2 Breads, 1 Fruit/Vegetable, 2 Protein/Milk, 1 Fat.

Points Per Serving: 8.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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