Pasta, Seafood

Penne with Scallops and Asparagus.

  • 1 pound Penne pasta
  • 1 pound Scallops
  • 1 bunch Asparagus, fresh
  • 3 Garlic cloves
  • 3 tablespoons Olive oil
  • 1/3 cup Cheese, Parmesan
  • 1/4 cup Parsley

    • Cook pasta until just tender.

    If using sea scallops, cut into fourths. Trimasparagus ends and cut into 2 inch pieces. In large skillet or wok, saute minced garlic in oil. Add scallops and cookin medium heat. Add asparagus and saute until just tender. Add drained pasta and toss. Sprinkle with parmesan cheeseand serve.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Maureen Randall of Plymouth, MA. 

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