Tossed with quick-cooking scallops and vegetables, this fast and simple pasta dish is guaranteed to make even a regular weeknight feel special.
What You Need
Original recipe yields 6 servings
1 pkg. (9 oz.) refrigerated angel hair pasta
1 lb. sea scallops
1 cup prepared GOOD SEASONS Basil Vinaigrette Dressing Mix, divided
1 can (14 oz.) artichoke hearts, drained, cut in half
1 large red bell pepper, sliced
1 small onion, thinly sliced
1/4 cup KRAFT Shredded Parmesan Cheese
1 can (2.25 oz.) sliced black olives, rinsed
2 Tbsp. thinly sliced fresh basil
1/4 tsp. crushed red pepper
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Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, cook and stir scallops in 1/2 cup dressing in large skillet on medium-high heat 2 min. Add artichokes, bell peppers and crushed red pepper; cook and stir until scallops are opaque.
Drain pasta. Add to scallop mixture with cheese, olives, basil and remaining dressing; mix lightly.
Substitute deveined peeled shrimp for the scallops.
Prepare using prepared GOOD SEASONS Italian Dressing Mix.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.