|1 pkg (375 g)||CATELLI BISTRO® SUN-DRIED TOMATO AND BASIL SPAGHETTINI|
|1/4 cup (50 mL)||olive oil|
|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.
Check out our recipe for our Sun-Dried Tomato Spaghettini with Scallops; a surefire crowd pleaser! .