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)
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.
Click here to view Full Recipe Directions
