Ingredients
6 ounces uncooked penne pasta1/4 cup chopped sun-dried tomatoes (not packed in oil)3/4 cup hot water4 cups fresh broccoli florets1/2 cup reduced-sodium chicken broth3 garlic cloves, minced2 tablespoons olive oil1 pound bay scallops1 teaspoon lime juice1 teaspoon minced fresh basil1/4 teaspoon salt1/4 cup shredded Parmesan cheese
Preparation
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.
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.
In a large nonstick skillet 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.
Drain the pasta; stir into scallop mixture and heat through. Sprinkle with cheese.
