Lemon & Herb Scallop Spring Vegetable Angel Hair Pasta

Serves 2

Ingredients

• 1 package Bon Cuisine Lemon & Herb Butter Scallops

• 6 ounces angel hair pasta

• 1 cup cherry tomatoes, halved

• 2 cups fresh baby spinach

• ¼ cup reserved pasta water

• Freshly grated Parmesan cheese, optional

• Fresh parsley, optional

Directions

1. Cook the angel hair pasta according to package directions. Before draining, reserve approximately ¼ cup of the pasta water.

2. Heat a skillet over medium heat and cook the frozen Bon Cuisine Lemon & Herb Butter Scallops according to package directions.

3. Remove the cooked scallops from the skillet and set aside, leaving the lemon and herb butter sauce in the pan.

4. Add the cherry tomatoes to the skillet and cook until they begin to soften and burst.

5. Add the baby spinach and cook just until wilted.

6. Add the cooked angel hair pasta and a splash of reserved pasta water. Toss until the pasta and vegetables are evenly coated in the lemon and herb butter sauce.

7. Divide between two plates and top with the reserved scallops.

8. Finish with Parmesan cheese and fresh parsley, if desired.