Ingredients:
1 package Louis Kemp fat free scallop -- delights (8-oz.) |
1 medium onion -- , chopped |
1 small bell pepper -- , chopped |
1 clove garlic -- , minced |
1 teaspoon dried oregano |
2 tablespoons olive oil |
2 cans diced tomatoes -- (16-oz) |
1 teaspoon oregano |
1 teaspoon salt -- , to taste |
1 teaspoon pepper -- , to taste |
1 pound angel hair pasta -- , cooked |
1 Cup parmesan cheese |
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Preparation / Directions:
In skillet, combine oil, onion, bell pepper and garlic.
Sauté until vegetables are tender.
Add tomatoes, oregano, salt and pepper; bring to a boil for 1 minute. Add scallops and simmer 3 minutes.
Serve sauce warm over pasta.
Top with grated Parmesan cheese.
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