- 1 pkg (375 g) CATELLI BISTRO SUN-DRIED TOMATO AND BASIL SPAGHETTINI
- 1/4 cup (50 mL) Olive oil
- 16 Sea scallops
- 1/2 cup (125 mL) Chopped red onion
- 8 Asparagus spears, chopped and steamed until just tender-crisp
Cook spaghettini according to package directions.
In saucepan, heat oil; cook scallops 2-3 minutes. Remove and set aside.
To saucepan, add red onion; cook until tender. Add asparagus and scallops; heat through.
Toss spaghettini with scallop mixture and season to taste with salt and pepper. Serve topped with basil.