tomato-and-seafood-penne A recipe from pageturnercookbooks.com with 365 ecookbooks

Name: tomato-and-seafood-penne A recipe from pageturnercookbooks.com with 365 ecookbooks
Total time: 55 min
Ingredients: 7 oz (225 g) whole wheat penne or linguine; 2 tsp olive oil; 3 shallots, chopped; 2 leeks, (white and light green parts only halved lengthwise and thinly sliced crosswise; 3 cloves garlic, minced; 2 cups (500 mL) no-salt-added canned diced tomatoes; 1 tsp dried oregano; Pinch each hot pepper flakes, salt and pepper; 6 oz (170 g) frozen scallops, (about 10) thawed and halved; 6 oz (170 g) frozen jumbo shrimp, (about 8) thawed, peeled, deveined and cut in half lengthwise; 6 cups (1.5 L) packed baby spinach; 1/3 cup (75 mL) grated parmesan cheese

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Ingredients

7 oz (225 g) whole wheat penne or linguine
2 tsp olive oil
3 shallots, chopped
2 leeks, (white and light green parts only halved lengthwise and thinly sliced crosswise
3 cloves garlic, minced
2 cups (500 mL) no-salt-added canned diced tomatoes
1 tsp dried oregano
Pinch each hot pepper flakes, salt and pepper
6 oz (170 g) frozen scallops, (about 10) thawed and halved
6 oz (170 g) frozen jumbo shrimp, (about 8) thawed, peeled, deveined and cut in half lengthwise
6 cups (1.5 L) packed baby spinach
1/3 cup (75 mL) grated parmesan cheese