Scallops With Sun-Dried Tomatoes

1. 1

   Cook pasta according to package directions. Meanwhile, in a small bowl, combine sun-dried tomatoes and hot water. Let stand for 5 minutes; drain and set aside.

2. 2

   Place broccoli and broth in a microwave-safe bowl. Cover and microwave on high for 2-4 minutes or until broccoli is crisp-tender; set aside.

3. 3

   In a

4. 4

   coated with cooking spray, cook garlic in oil over medium heat for 1 minute. Add scallops; cook for 2 minutes. Stir in the lime juice, basil, salt, and reserved tomatoes and broccoli mixture; cook 2-3 minutes longer or until scallops are firm and opaque.

5. 5

   Drain the pasta; stir into scallop mixture and heat through. Sprinkle with cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.