green onions, sliced, including tops (OR diced onions)
mushrooms (fresh Baby Bella caps are my favorite)
sweet peppers, any color, cut into thin strips
sun-dried tomatoes in olive oil
artichoke hearts (in brine or marinated -- drained)
black olives (Kalamata are best - drained)
shredded or shaved Parmesan for topping (optional)
Cook pasta according to package directions, using the bouillon cube in place of salt.
At the same time, sauté the vegetables in the oil and garlic (if using olives, add them in the next step instead). When the onions, mushrooms and/or artichokes are just golden, add the olives and Italian seasoning, mix well and heat through.
Drain pasta and add to the skillet, tossing to mix. Turn the stove off and add the scallops to the pan, tossing to mix. Cover and let sit about 3 minutes for small scallops and 5 to 7 minutes for large ones, until the scallops are just opaque.
Serve immediately topped with a sprinkling of cheese (optional).
For a dairy-free alternative, just leave out the Parmesan cheese. It's just as tasty.
Linguine and Scallops
Amount Per Serving
Calories 569Calories from Fat 81
% Daily Value*
Saturated Fat 1g5%
Vitamin C 1.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.