Deep Blue Stew

What You Need:

2 C rotini pasta

2/3 C of water

1 t of olive oil

16 shrimp, peeled and deveined

1/2 lb. sea scallops

1/2 t of salt

¼ t of pepper

1 small onion, diced

6 garlic cloves, crushed

1 red bell pepper, cored, seeded and cut into slices

1 yellow bell pepper, cored, seeded and cut into slices

4 fresh tomatoes, chopped

1 small zucchini, cut in half lengthwise and cut into slices

2 celery stalks, sliced thin

How to Make It:

Adjust the oven temperature to 450 degrees and spray a Dutch oven pan with cooking spray.

Dump the pasta into the bottom of the pan.

Pour the water over the pasta, stir to coat and spread the pasta into an even layer.

Spread the shrimp and scallops over the top of the pasta.

Sprinkle with the salt and pepper.

Place the onion and garlic over the seafood then layer both types of bell pepper over the top.

Spread the chopped tomatoes over the peppers.

Layer the zucchini slices over the tomatoes.

Scatter the celery over the entire top being sure it covers the top completely.

Cover the pan and bake 45 minutes or until the pasta is tender.

Makes 4 servings

Raw seafood will give this dish a stronger flavor than precooked seafood.  Precooked seafood will work just as well as raw and will not ruin your meal. 

Preparation Time:  approximately 15 minutes

Baking Time:  approximately 45 minutes

Total Time:  approximately 1 hour

Nutritional Information:  (approximate values per serving)

Calories 241; Fat 3g; Carbohydrates 35g; Cholesterol 53 mg; Sodium 53 mg; Protein 18g;

Fiber 5g