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)
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Ingredients

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Cook Time

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Recipe Description

How about some Scallop Pasta Primavera with Mushrooms & Asparagus? This is the perfect spring recipe that brings Tuscany to your table. I just love spring time and all the fresh veggies that come into the store. I also want to eat fresher foods and foods that are lighter and tastier. But I do love pasta. It’s my comfort food. One of my go-to ingredients for a quick weeknight meal.

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