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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Very healthy and delicious to boot! Ingredients:
1 tablespoon olive oil |
2 teaspoons minced garlic |
2 tablespoons minced shallots |
1 (14 1/2 ounce) can no-salt-added whole tomatoes (with juices) |
1 (8 ounce) can no-salt-added tomato sauce |
1 tablespoon dried basil, crushed |
1 pinch crushed red pepper flakes |
1/4 teaspoon salt substitute |
1/4 teaspoon freshly ground black pepper |
1 lb sea scallops, cut crosswise in half |
8 -12 ounces linguine |
Directions:
1. In a large skillet, heat oil over medium heat; add garlic and shallots, sauté for 1 minute.
2. Chop tomatoes.
3. Stir in tomatoes and juice, tomato sauce, herbs, salt and pepper.
4. Simmer for about 10 minutes.
5. Stir in scallops and continue to gently cook about 5 minutes, only until scallops are cooked through.
6. Meanwhile, cook linguine according to al dente package directions.
7. Drain pasta and divide evenly among four warm pasta bowls (about 1 cup each).
8. Top with scallops mixture.
9. Garnish with fresh basil leaves, if desired.
10. Serve with tossed green salad and Italian bread.
11. Serve immediately.
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