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The Penne-ist

Source of Recipe

Woman's Day Magazine (Inspired by the movie, The Pianist)


Recipe Introduction

The pasta and sauce (without the peas and fresh basil) can be prepared up to 1 day ahead, covered and refrigerated.

List of Ingredients

Sauce:
1 tablespoon olive oil
1/3 cup chopped onion
1 tablespoon minced garlic
1 can (28 ounces) and 1 can
(8 ounces) whole tomatoes in juice, undrained
1 teaspoon salt
1/2 teaspoon crushed red pepper
1/8 teaspoon black pepper

1 pound penne or ziti pasta
8 ounces (about 12) large raw shrimp, peeled and deveined
1 tablespoon stick butter or margarine
1 pound bay scallops
1 box (10 ounces) frozen green peas, thawed (2 cups)
1 cup grated Parmesan cheese
1 tablespoon chopped fresh basil or
1 1/2 teaspoons dried




Recipe

1. Grease a 13 x 9-inch baking dish.

2. Sauce: Heat oil in a large saucepan. Add onion and garlic and cook over medium heat until onion is almost translucent, about 2 minutes. Stir in remaining Sauce ingredients, crushing tomatoes with a fork. Bring to a boil, reduce heat and simmer uncovered 30 minutes or until slightly thickened.

3. Meanwhile bring a large pot of water to a boil. Add pasta and cook 9 minutes or until slightly underdone, stirring occasionally. Drain, put into a large bowl.

4. Heat oven to 350°F.

5. Cut shrimp in half lengthwise. Melt butter in a large, deep skillet. Add shrimp and cook over medium heat 2 to 3 minutes, stirring occasionally, just until pink. Add scallops and stir 10 seconds or just until outsides are white and opaque. Add to pasta in bowl.

6. Add sauce, peas, 1/2 cup of the cheese and the basil. Stir to mix. Spoon into prepared baking dish and sprinkle with remaining cheese.

7. Cover and bake 35 minutes. Uncover and bake 10 minutes longer until heated through and top is lightly browned.

Per serving: 557 cal, 38 g pro, 74 g car, 11 g fat, 87 mg chol with butter, 82 mg chol with margarine, 1,138 mg sod.

YIELD: 6 Servings