| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish, Pasta | 1 | Servings | |
INGREDIENTS
| 1 | Louis Kemp Scallops | |
| 2 | T | Olive oil |
| 1 | Onion, chopped | |
| 1 | Bell pepper, chopped | |
| 1 | Garlic, minced | |
| 2 | 16 oz. diced tomatoes | |
| 1 | t | Oregano |
| Salt and pepper to taste | ||
| 1 | lb | Angel hair pasta cooked |
INSTRUCTIONS
In a skillet, combine oil, onion, bell pepper and garlic. Saute on stove top over medium heat until vegetalbes are tender (do not brown). Add tomatoes, oregano, salt and pepper, and bring to a boil for 1 minute. Reduce heat and simmer for 10 minutes. Add scallops and simmer another 3 minutes. Serve warm sauce over pasta. Top with grated Parmesan cheese (if desired). From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Many folks want to serve God, but only as advisers”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2062
Calories From Fat: 312
Total Fat: 35g
Cholesterol: 0mg
Sodium: 583.9mg
Potassium: 1797.2mg
Carbohydrates: 370.7g
Fiber: 18.8g
Sugar: 16.9g
Protein: 63.2g