Ingredients

• 2 medium yellow squash
• 2 small zucchini squash
• 2 plum tomatoes
• ¼ cup unsalted butter
• ¼ cup dry white wine
• 3 tablespoons extra-virgin olive oil, divided
• 1 ½ teaspoons Italian seasoning
• 1 teaspoon kosher salt, divided
• ¼ teaspoon pepper, divided
• 12 oz sea scallops
• 2 tablespoons lemon juice

Steps

1. Preheat broiler on HIGH. Cut squash, zucchini, and tomatoes into ¼-inch-thick slices. Melt butter. Combine squash, zucchini, tomatoes, wine, oil, Italian seasoning, ½ teaspoon salt, and ⅛ teaspoon pepper. Arrange in even layer in 13- x 9-inch baking dish; pour remaining oil mixture over vegetables.
2. Combine scallops, butter, lemon juice, and remaining ½ teaspoon salt and ⅛ teaspoon pepper. Arrange scallops on top of vegetables (wash hands). Broil 8–10 minutes just until scallops are opaque and firm and beginning to brown on top. Toss to coat vegetables and scallops with pan juices; serve immediately.

Ingredients

• 1 small red bell pepper
• 1 (14 oz) can quartered artichoke hearts
• 2 tablespoons extra-virgin olive oil
• 4 oz sliced fresh baby portabella mushrooms
• 1 ½ cups water
• ¼ cup dry white wine
• 1 (4.6 oz) box olive oil and Italian herb pasta mix
• 3 tablespoons grated Parmesan cheese

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Cut pepper into thin strips; drain artichokes. Place oil in pan, then add peppers and mushrooms; cook and stir 2–3 minutes until vegetables begin to soften.
2. Stir in artichokes, water, wine, and contents of seasoning packet from pasta mix. Bring to a boil and stir in pasta.
3. Cover and reduce heat to medium-low; cook and stir 8–12 minutes until pasta is tender. Sprinkle with cheese and serve.