Creamy Tagliatelle w/ Seared Scallops & Roasted Veggies Recipe | Laura in the Kitchen - Internet Coo

Ingredients

• 1 lb Sea Scallops
• 1 lb Tagliatelle Pasta
• � lb Fresh Asparagus, cut into 1 inch pieces
• � pint Cheery Tomatoes
• 4 ounces Button Mushrooms, halved
• 1 Small Red Onion, chopped into 1 inch pieces
• 2 cloves of Garlic, thinly sliced
• 1 cup White Wine
• 8 oz Container of Chive and Onion Flavored Philadelphia Cream Cheese
• � cup Extra Virgin Olive Oil, separated
• Salt and pepper to taste
• 2 Tbsp Fresh Parsley, chopped