| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Linguine or Spaghetti or Thin Spaghetti; uncooked |
| 1 |
|
Green bell pepper; ribs and seeds removed, diced |
| 1 |
md |
Onion; cut in half and thinly sliced |
| 2 |
|
Cloves garlic; minced |
| 1 |
ts |
Olive or vegetable oil |
| 1 |
cn |
Diced tomatoes; (28 oz.) or tomato wedges, drained |
| 1/4 |
c |
Pitted and chopped black olives |
| 1 |
tb |
Chopped fresh oregano; or 1 teaspoon dried oregano |
| 1 |
lb |
Small scallops |
| 1/4 |
c |
Chopped fresh parsley |
|
|
Coarsely ground black pepper |
INSTRUCTIONS
Prepare pasta according to package directions. While pasta is cooking,
saute green pepper, onion and garlic in oil in a large skillet over medium
heat for 5 minutes or until the edges of the onion turn golden. Add
tomatoes, olives and oregano; heat until simmering. Add scallops and simmer
3 to 4 minutes. When pasta is done, drain well. Toss pasta with sauce. Add
parsley. Sprinkle with pepper and serve immediately. Serves 4.
Recipe by: National Pasta Association
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on May 17,
1998
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”