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Barilla® Thin Spaghetti with Roasted Artichokes, Scallops & Vine Ripened Tomatoes


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Barilla® Thin Spaghetti with Roasted Artichokes, Scallops & Vine Ripened Tomatoes
PREPARATION TIME
30 minutes

DIFFICULTY
Easy

TYPE
Main course


TYPE OF RECIPE
Seafood


Ingredients for 8 people


1 BOX Barilla® Thin Spaghetti
4 TABLESPOONS Extra Virgin Olive Oil Divided
1/2 POUND Fresh Bay Scallops
1 CLOVE Garlic
3 Artichokes Sliced
1 POUND Vine Ripened Tomatos Diced
1 TABLESPOON Fresh Parsley



Preparation 10 minutes preparation + 20 minutes cooking
1. BRING a large pot of water to a boil

2. HEAT half the olive oil and brown the scallops in a large skillet

3. REMOVE scallops from pan and place in a bowl

4. ADD remaining olive oil to the same skillet and sauté garlic until yellow in color

5. ADD sliced artichokes and cook for 2 minutes

6. ADD diced tomatoes and season with salt and pepper

7. COOK Thin Spaghetti according to package directions

8. ADD scallops back to sauce and bring up to temperature

9. DRAIN pasta and toss with sauce

10. TOP with parsley