Penne from Heaven

• 1 cup chopped red onions
• 2 cloves garlic, minced
• 1 1/2 cups chopped zucchini
• 1 can (28 oz.) diced tomatoes, undrained
• 1 cup tomato sauce
• 2 Tablespoons tomato paste
• 2 Tablespoons each chopped, fresh oregano and basil, or 1 1/2 teaspoon each dried
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 12 oz. penne pasta, uncooked (about 4 cups dry)
• 8 oz. uncooked jumbo shrimp, peeled
• 8 oz. uncooked bay scallops
• 1/4 cup sliced black olives
• 1 cup crumbled feta cheese (4 oz.)
• Chopped, fresh parsely for garnish

Instructions:
Spray a large non-stick saucepan with non-stick spray. Add onions and garlic. Cook and stir over medium heat for 3 minutes, until onions are softened. Add zucchini and cook for 3 more minutes. Add diced tomatoes and their liquid, tomato sauce, tomato paste, oregano, basil, pepper and crushed red pepper flakes. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 10 minutes.
While sauce is simmering, prepare pasta according to package directions. Drain well and keep warm.
Add shrimp, scallops and olives to sauce. Increase heat to medium-high and cook for 3 to 4 minutes, until shrimp and scallops are cooked through.
To serve, spoon cooked penne onto serving plates. Top with sauce, followed by crumbled feta and chopped parsely.
Serve immediately
Makes 4 servings