Ingredients:
1 Tbsp Olive Oil
1 Clove Garlic
1/2 Cup Fresh Yellow Squash
1/2 Cup Bell Pepper (Chopped)
1 Medium Fresh Tomato
1/4 Cup Onion (Chopped)
2 oz Scallops
2 oz Fresh or Frozen, Medium Sized Shrimp
1 Tbsp Fresh Basil
1 oz Whole Wheat Pasta
1 Tbsp Fresh Parsley
1/2 Tbsp Fresh, Grated Parmesan Cheese
Directions:
Cook pasta per package directions, omitting any salt; drain and reserve about 1/4 to 1/3 cup of the pasta water; set aside. Mince garlic; rinse all vegetables and herbs. Chop squash, tomato, parsley and basil; set aside. Heat oil in a large nonstick saucepan over medium heat; sauté onion and garlic 2-3 minutes. If using fresh shrimp, peel, devein, rinse and pat dry. Defrost, rinse and pat dry if using frozen shrimp. Rinse and pat dry the scallops. Add shrimp, scallops, squash and bell pepper to saucepan; cook about 4-5 minutes or until shrimp is pink and scallops are opaque. Add cooked pasta with reserve liquid, chopped tomato, basil and parsley; stir to combine and heat thoroughly. Sprinkle with Parmesan cheese and serve.
