Recipe
TOMATO AND SEAFOOD PENNE
Serves: 4
Preparation time: 40 minutes If they like it, it serves 4 otherwise
Cooking time: 15 minutes
Totaltime: 55 minutes
Ingredients
- 7 oz (225 g) whole wheat penne or linguine
- 2 tsp olive oil
- 3 shallots, chopped
- 2 leeks, (white and light green parts only halved lengthwise and thinly sliced crosswise
- 3 cloves garlic, minced
- 2 cups (500 mL) no-salt-added canned diced tomatoes
- 1 tsp dried oregano
- Pinch each hot pepper flakes, salt and pepper
- 6 oz (170 g) frozen scallops, (about 10) thawed and halved
- 6 oz (170 g) frozen jumbo shrimp, (about 8) thawed, peeled, deveined and cut in half lengthwise
- 6 cups (1.5 L) packed baby spinach
- 1/3 cup (75 mL) grated parmesan cheese
- 1/4 cup (60 mL) chopped fresh basil
Preparation
-
In large pot of boiling water, cook penne according to package directions. Drain, reserving 1/4 cup of the cooking liquid.
Meanwhile, in large nonstick skillet, heat oil over medium heat; cook shallots, leeks and garlic, stirring occasionally, until softened, about 5 minutes. Stir in tomatoes, oregano, hot pepper flakes, salt and pepper; simmer for 5 minutes.
Add scallops and shrimp; cook, stirring occasionally, until shrimp are pink and scallops are opaque, about 3 minutes.
Stir in pasta and spinach; cook until spinach is wilted, about 2 minutes. Stir in enough of the reserved cooking liquid to coat; transfer to serving platter. Sprinkle with Parmesan cheese and basil.
main ingredients:
type of dish:
dinner
cuisine:
specific recipes:
quick-and-easy
Type of meal:
dinner
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