Broiled Scallops and Vegetables with Artichoke-Mushroom Pasta | Publix Super Markets
Broiled Scallops and Vegetables with Artichoke-Mushroom Pasta
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Cooking tools:
- Oven
- Baking dish
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Saute pan
- Saucepan
- Wooden spoon
- Colander
- Tongs
Ingredients
- 2 medium yellow squash
- 2 small zucchini squash
- 2 plum tomatoes
- 1/4 cup unsalted butter
- 1/4 cup dry white wine
- 3 tablespoons extra-virgin olive oil, divided
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon pepper, divided
- 12 oz sea scallops
- 2 tablespoons lemon juice
- 1 small red bell pepper
- 1 (14 oz) can quartered artichoke hearts
- 2 tablespoons extra-virgin olive oil
- 4 oz sliced fresh baby portabella mushrooms
- 1 1/2 cups water
- 1 (4.6 oz) box olive oil and Italian herb pasta mix
- 3 tablespoons grated Parmesan cheese
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