Scallop Bruschetta Pasta

Ingredients
1 medium sweet onion, thinly sliced
8 oz baby portabellas, quartered
2 tablespoons extra-virgin olive oil
2 cups whole grain penne pasta
1/2 cup sweet pepper bruschetta topping
12 oz bay scallops (thawed; drained)
1 (24-oz) jar tomato pasta sauce

Prep

• Bring water to boil for pasta.
• Slice onion; cut mushrooms.

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions and mushrooms; cook 2–3 minutes or until softened.
2. Cook pasta following package instructions.
3. Stir bruschetta topping and scallops into mushroom mixture; cook 3–4 more minutes or just until scallops are opaque.
4. Stir pasta sauce into scallops and reduce heat to medium-low; cook 2–3 more minutes or until thoroughly heated. Drain pasta. Serve scallops and sauce over pasta.
   
   
   
   
   (Recipe courtesy of Publix Apron's Simple Meals)