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

Prep

• Preheat broiler.
• Cut squash, zucchini, and tomatoes into 1/4-inch thick slices.

Steps

1. Combine squash, zucchini, tomatoes, wine, 2 tablespoons olive oil, Italian seasoning, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Arrange in an even layer in 13- x 9-inch baking pan; pour remaining oil mixture over vegetables.
2. Combine scallops, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Arrange scallops on top of vegetables. Broil 8–10 minutes and just until scallops are opaque and firm, and beginning to brown on top.
3. Add scampi sauce then toss to coat vegetables and scallops; serve immediately.

Ingredients

1 small red bell pepper
2 tablespoons extra-virgin olive oil
4 oz presliced baby portabellas
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

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Cut pepper into thin strips. Place oil in pan, then add peppers and mushrooms; cook and stir 2–3 minutes or until vegetables begin to soften.
2. Stir in artichokes, water, wine, and contents of seasoning packet (from pasta mix); bring to a boil.
3. Stir in pasta. Cover and reduce heat to medium-low; cook and stir 8–12 minutes or until pasta is tender. Sprinkle with cheese and serve.