Fettucine With Scallops and Yellow Squash |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Found this in Creative Everyday Cooking cookbook. Ingredients:
1 medium onion, coarsely chopped |
1/4 lb small mushroom |
1 tablespoon olive oil |
3 garlic cloves, minced |
1 pint cherry tomatoes |
1 cup tomato sauce |
1 tablespoon tomato paste |
1 teaspoon basil |
1/2 teaspoon thyme |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3/4 lb fettuccine |
1 small yellow squash |
1/2 lb scallops (bay or sea) |
1/3 cup sour cream |
Directions:
1. Bring a large pot of water to a boil.
2. If mushrooms are small,leave them whole; otherwise, half or quarter them; set aside.
3. Halve the squash lengthwise, then cut crosswise into 1/4-inch half rounds; set aside.
4. In a large skillet warm the olive oil over medium-high heat until hot but not smoking. Add the onion and garlic and cook until the mixture begins to brown, about 5 minutes.
5. Add the mushrooms,cherry tomatoes, tomato sauce, tomato paste, basil, thyme, salt and pepper and bring the mixture to a boil. Reduce the heat to low, cover and simmer for about 30 minutes.
6. Add the pasta to the boiling water and cook until al dente, 8 to 10 minutes.
7. Return the sauce to a boil over medium high-heat. Add the squash scallops and sour cream, and return to a slow boil. Cook, stirring, until the scallops are cooked through and the sauce has thickened slightly, about 4 minutes.
8. Drain the pasta and served topped with scallops and sauce.
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