Garlic Pasta with Lemony Scallops & Tomatoes

Serves 4

8 oz uncooked pasta, (I used linguine)
2 tsp olive oil
1 pound scallops (about 20)
2 cups grape tomatoes, or cherry tomatoes, each cut in half
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp crushed red pepper flakes
1/4 cup fresh basil, sliced
2 Tbsp fresh lemon juice

1. Cook the linguine according to package directions; drain.

2. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the scallops and cook, turning at least once, until browned on the outside and just opaque in the center, 3–4 minutes. Transfer the scallops to a plate.

3. Heat the remaining 1 teaspoon oil in the same skillet over medium-high heat. Add the tomatoes, garlic, salt, and crushed red pepper. Cook, stirring frequently, until the tomatoes begin to soften, about 5 minutes. Add the linguine and scallops; heat through. Remove from the heat and stir in the basil and lemon juice. Yields 1 cup per serving.

Results: Very good! Despite my best efforts to make sure there were no scallops, basil or tomatoes (gasp! Color!), the boys were a bit turned off by the color of the pasta, so they wouldn't eat this. Chris and I really liked it though and it was very simple to make. One pot cooking! Yay!