Pasta with Japanese Scallops and Sun Dried Tomatoes

Ingredients

• 200 g Pasta
• 15 pieces Japanese scallops
• 4-5 pieces Sun dried tomatoes
• 3-4 cremini Mushrooms
• 1/2 piece Red pepper
• 50 g Spinach
• 6 cloves Garlic
• 2 tbsp Olive oil
• 1/2 tsp Oregano
• 1/2 tsp Italian seasoning
• to taste Salt
• to taste Black pepper

Steps

1. Cook pasta in salted water until al dente. Drain and set aside.
2. Slice garlic, red pepper, and mushrooms.
3. Heat olive oil in a pan, sauté garlic, red pepper, and mushrooms until fragrant. Season with salt and pepper.
4. Add scallops and sun dried tomatoes. Sauté briefly.
5. Add spinach and cook for a minute or 2.
6. Add cooked pasta. Toss to combine.
7. Season with oregano and Italian seasoning. Serve warm.