Ingredients
2 medium yellow squash
2 small zucchini
2 plum tomatoes
1/4 cup white wine
3 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons Italian seasoning
1/2 teaspoon kosher salt, divided
1/4 teaspoon pepper, divided
12 oz sea scallops
1/4 cup shrimp scampi sauce
1 small red bell pepper
2 tablespoons extra-virgin olive oil
4 oz pre-sliced baby portabella mushrooms
1 (14-oz) can quartered artichoke hearts (drained)
1 1/2 cups water
1/4 cup white wine
1 (4.6-oz) box Italian herb pasta mix
3 tablespoons grated Parmesan cheese
2 lb fresh Swiss or rainbow chard (rinsed)
1 tablespoon extra-virgin olive oil
1/3 cup pre-diced red onions
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1/4 cup raspberry (or savory-flavored) vinaigrette
Description
Mediterranean Scallops And Artichoke-Mushroom Pasta
Publix Super Markets
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