Heat oil in large nonstick skillet on medium heat. Add scallops; cook and stir 2 to 3 minutes or until no longer translucent.
Bring 4 quarts water to boil. Add pasta; boil gently 2 minutes, stirring frequently. Stir in vegetables; continue cooking 3 minutes. Drain.
Toss immediately with scallops and pesto.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
2 to 3
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.