From Paulette Vickery's Recipe Collection

WW: SCALLOPS AND VEGETABLES OVER PENNY PASTA

fish, main dish, vegetables

2 tablespoon olive oil'
3 each onions, chopped
3 teaspoon minced garlic, in a jar
1 can crushed tomatoes, 28oz
2 each green bell peppers, chopped
1 each zucchini, chopped
2 lb sea scallops
1/2 cup chicken broth
1/4 cup minced basil
2 tablespoon fresh lemon juice
6 cup hot cooked penny pasta
1/4 cup minced parsley

Heat oil in a large nonstick skillet. Add onions and garlic and cook until tender, about 5 minutes. Add tomatoes, peppers, and zucchini, and bring to a boil. Reduce the heat and simmer uncovered until slightly thickened, about 5 minutes. Add scallops, broth, basil, and lemon juice, and bring to a boil. Reduce the heat and simmer until scallops are opaque, about 5 minutes. Place the pasta in a large serving bowl, add scallop mixture and parsley, toss to coat. Per serving: calories 423, total fat 7 G, saturated fat 1 G, cholesterol 47 MG, sodium 259 MG, carbohydrate 56 G, fiber 5 G, protein 33 G, calcium 114 MG, points 8.

Yield: 6 servings





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