Ingredients:
1 pound medium shrimps, peeled and deveined
2 teaspoons olive oil
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons cornstarch
1 3/4 cup clam-tomato juice
1/2 pound bay scallops
2 small yellow squash, sliced 1/4 inch thick
1 medium green bell pepper, cut into 1/4 inch strips
2 tablespoons fresh basil, chopped
4 cups tricolor rotini pasta, cooked and drained
1 large tomato, coarsely chopped
2 tablespoons fresh parsley, finely chopped
3 tablespoons parmsean cheese

Directions:
Heat oil in a large nonstick saucepan over medium heat. Add onion and garlic and saute until tender. Combine cornstarch and clam-tomato juice and mix until smooth. Add cornstarch mixture and cook and stir until thickened. Add shrimp, scallops, squash, bell pepper, basil, salt and pepper and cook about 5 minutes or until shrimp is pink and squash is tender. Stir in pasta, tomato and parsley and heat through. Sprinkle with Parmesan cheese and serve.

Recipe makes 6 Servings; Serving Size: 12 ounces

Nutrients per serving: Calories: 339, Fat: 5g (saturated: 1g), Cholesterol: 129mg, Sodium: 507mg, Carbohydrate: 44g, Protein: 29g, Fiber: 3g
Exchanges: Starch/Bread: 2, Lean Meat: 3, Vegetable: 2-1/2, Fat: 1/2

See also:
Light Seafood Casserole Recipe
Salmon Recipes
Mediterranean Baked Fish
Spinach Stuffed Sole Recipe

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