Scallop Pasta Primavera with Mushrooms & Asparagus

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Scallop Pasta Primavera with Mushrooms & Asparagus #VivaBertoli

Ingredients

2 tablespoons olive oil
3 cloves garlic (crushed)
1 Large shallot (cut into rings)
6oz asparagus spears (cut into thirds)
8oz white mushrooms (sliced)
1 23.9 oz jar Bertolli Riserva Marinara
2 tablespoons chopped fresh parsley
1lb sea scallops (rinsed and pat dry)
ground black pepper to taste
4oz angel hair pasta (cooked to package directions)

Directions

Step 1
Heat a large skillet to medium high heat. Add the olive oil, garlic and shallot. Cook until fragrant. Add the asparagus, mushrooms and parsley. Stir until mushrooms are softened.
Step 2
Add the Bertolli Riserva Marinara. Cover and simmer for 10 minutes.
Step 3
While the sauce is simmering, heat a medium skillet to medium high heat. Sprinkle black pepper on the scallops. Lay scallops into the skillet, being careful to leave space in between. Cook 3-5 minutes per side. Meanwhile, boil the angel hair pasta according to package directions.
Step 4
To serve, place pasta on a plate, cover with sauce and lay 3-4 scallops on top. Garnish with parsley and shaved parmesan (optional).

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The sauce can make or break your Italian dinner. Bertolli knows this and has been making quality sauces for over 150 years. Now in honor of this, Bertolli is sharing 150 ways you can bring the taste of Tuscany to your table on their website. Learn about the Feast of the Seven Fishes (tip #106) or find an amazing recipe for Eggs Poached in Tomato Basil Sauce (tip #85). You HAVE to check it out.

You can also like Bertolli on Facebook and see all the latest and greatest tips, recipes and more. So if you’re craving a nice fresh pasta recipe, here you go. Or head to Bertolli and find fresh recipes and more.

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