Fettucine With Scallops And Yellow Squash

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 medium onion, coarsely chopped
• 1/4 lb small mushroom
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 pint cherry tomatoes
• 1 cup tomato sauce
• 1 tablespoon tomato paste
• 1 teaspoon basil
• 1/2 teaspoon thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 lb fettuccine
• 1 small yellow squash
• 1/2 lb scallops (bay or sea)
• 1/3 cup sour cream

Recipe

• 1 bring a large pot of water to a boil.
• 2 if mushrooms are small,leave them whole; otherwise, half or quarter them; set aside.
• 3 halve the squash lengthwise, then cut crosswise into 1/4-inch half rounds; set aside.
• 4 in a large skillet warm the olive oil over medium-high heat until hot but not smoking. add the onion and garlic and cook until the mixture begins to brown, about 5 minutes.
• 5 add the mushrooms,cherry tomatoes, tomato sauce, tomato paste, basil, thyme, salt and pepper and bring the mixture to a boil. reduce the heat to low, cover and simmer for about 30 minutes.
• 6 add the pasta to the boiling water and cook until al dente, 8 to 10 minutes.
• 7 return the sauce to a boil over medium high-heat. add the squash scallops and sour cream, and return to a slow boil. cook, stirring, until the scallops are cooked through and the sauce has thickened slightly, about 4 minutes.
• 8 drain the pasta and served topped with scallops and sauce.