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Ingredients
US|METRIC
4 SERVINGS
- 2 yellow squash (medium)
- 2 zucchini (small)
- 2 plum tomatoes
- 1/4 cup white wine
- 3 Tbsp. extra-virgin olive oil (divided)
- 1 1/2 tsp. italian seasoning
- 1/2 tsp. kosher salt (divided)
- 1/4 tsp. pepper (divided)
- 12 oz. sea scallops
- 1/4 cup sauce (shrimp scampi)
- 1 red bell pepper (small)
- 2 Tbsp. extra-virgin olive oil
- 4 oz. baby portabella mushrooms (pre-sliced)
- 14 oz. artichoke hearts (quartered, drained)
- 1 1/2 cups water
- 1/4 cup white wine
- 4.6 oz. pasta (Italian herb)
- 3 Tbsp. grated Parmesan cheese
- 3 Tbsp. grated Parmesan cheese
- 4.6 oz. pasta (Italian herb)
- 2 plum tomatoes
- 4 oz. baby portabella mushrooms (pre-sliced)
- 14 oz. artichoke hearts (quartered)
- 1 red bell pepper (small)
- 12 oz. sea scallops
- 1/4 cup sauce (shrimp scampi)
- 1/2 cup white wine
- 2 yellow squash (medium)
- 2 zucchini (small)
- 5 Tbsp. extra-virgin olive oil
- 1 1/2 tsp. italian seasoning
- 1/2 tsp. kosher salt
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