Mediterranean Pasta with Shrimp and Scallops

2 tsp olive oil
1 cup chopped red onions
2 tsp. minced garlic
1 1/2 cups chopped zucchini
1 can (28 oz) diced tomatoes, undrained
1 cup no-salt-added tomatoe sauce
2 tbsp. tomatoe paste
2 tbsp. each chopped fresh oregano and basil, or 1 1/2 tsp. each dried
1/2 tsp. freshly ground black pepper
1/4 tsp. crushed red pepper flakes
8 oz. uncooked whole wheat penne noodles (about 2 cups dry)
8 oz. uncooked jumbo shrimp, peeled
8 oz. uncooked bay scallops
1/4 cup sliced black olives
Chopped fresh pasley for garnish, optional

1. Heat olive oil over medium heat in a large non-stick saucepan. Add onions and garlic. Cook and stir until onions are softened, about 3 minutes. Add zucchini and cook for 3 more minutes. Add diced tomatoes and their liquid, tomato sauce, tomato paste, oregano basil, pepper, and crushed red flakes. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 10 minutes.

2. While sauce is simmering, prepare pasta according to package directions. Drain well and keep warm.

3. Add shrimp, scallops, and olives to sauce. Increase heat to medium-high and cook for 3 to 4 minutes, until shrimp and scallops are cooked through.

4. To serve, spoon cooked penne onto serving plates and top with sauce, topped with parsley (is using). Serve immediately.

Yields: 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user MARGEAN1.