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Scallop Bruschetta Pasta

8:13 AM, Apr 23, 2012   |    comments
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1 medium sweet onion, thinly sliced
8 oz baby portabellas, quartered
2 tablespoons extra-virgin olive oil
2 cups whole grain penne pasta
1/2 cup sweet pepper bruschetta topping
12 oz bay scallops (thawed; drained)
1 (24-oz) jar tomato pasta sauce
• Bring water to boil for pasta.
• Slice onion; cut mushrooms.
1. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add onions
and mushrooms; cook 2-3 minutes or until softened.
2. Cook pasta following package instructions.
3. Stir bruschetta topping and scallops into mushroom mixture; cook 3-4 more minutes or
just until scallops are opaque.
4. Stir pasta sauce into scallops and reduce heat to medium-low; cook 2-3 more minutes or
until thoroughly heated. Drain pasta. Serve scallops and sauce over pasta.
CALORIES (per 1/4 recipe) 610kcal; FAT 26g; CHOL 65mg; SODIUM 1100mg; CARB 58g; FIBER 8g; PROTEIN
39g; VIT A 15%; VIT C 90%; CALC 10%; IRON 40%


3 tablespoons unsalted butter
nonstick aluminum foil
1 (8-oz) Bakery baguette
1 tablespoon balsamic glaze (optional)
1/2 cup sweet pepper bruschetta topping
4 slices provolone cheese (3 oz)
• Cut butter into small pieces while placing in small bowl to soften.
• Preheat oven to 425°F. Line baking sheet with nonstick foil.
1. Slice bread in half lengthwise (a serrated knife works best); place on foil.
2. Whisk butter and balsamic glaze, if using, until smooth. Spread butter over both halves of
bread. Top with bruschetta topping and cheese slices (cut in half, if needed).
3. Bake 5-7 minutes or until cheese melts. Slice and serve.
CALORIES (per 1/4 recipe) 370kcal; FAT 23g; CHOL 40mg; SODIUM 670mg; CARB 33g; FIBER 2g; PROTEIN
10g; VIT A 10%; VIT C 50%; CALC 15%; IRON 10%

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