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serves 4


  • 7 oz (225 g) whole wheat penne or linguine
    2 tsp olive oil
    3 shallots, chopped
    2 leeks, (white and light green parts only halved lengthwise and thinly sliced crosswise
    3 cloves garlic, minced
    2 cups (500 mL) no-salt-added canned diced tomatoes
    1 tsp dried oregano
    Pinch each hot pepper flakes, salt and pepper
    6 oz (170 g) frozen scallops, (about 10) thawed and halved
    6 oz (170 g) frozen jumbo shrimp, (about 8) thawed, peeled, deveined and cut in half lengthwise
    6 cups (1.5 L) packed baby spinach
    1/3 cup (75 mL) grated parmesan cheese
    1/4 cup (60 mL) chopped fresh basil


  • In large pot of boiling water, cook penne according to package directions. Drain, reserving 1/4 cup of the cooking liquid.

    Meanwhile, in large nonstick skillet, heat oil over medium heat; cook shallots, leeks and garlic, stirring occasionally, until softened, about 5 minutes. Stir in tomatoes, oregano, hot pepper flakes, salt and pepper; simmer for 5 minutes.

    Add scallops and shrimp; cook, stirring occasionally, until shrimp are pink and scallops are opaque, about 3 minutes.

    Stir in pasta and spinach; cook until spinach is wilted, about 2 minutes. Stir in enough of the reserved cooking liquid to coat; transfer to serving platter. Sprinkle with Parmesan cheese and basil.
Tomato and Seafood Penne

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