Fettucine With Scallops and Yellow Squash

• medium onion↗1

  coarsely chopped

• small mushroom↗1⁄4 lb
• olive oil↗1 tablespoon
• garlic cloves↗3

  minced

• cherry tomatoes↗1 pint
• tomato sauce↗1 cup
• tomato paste↗1 tablespoon
• basil↗1 teaspoon
• thyme↗1⁄2 teaspoon
• salt↗1⁄4 teaspoon
• pepper↗1⁄4 teaspoon
• fettuccine↗3⁄4 lb
• small yellow squash↗1
• scallops (bay or sea)↗1⁄2 lb
• sour cream↗1⁄3 cup

Step-by-step instructions

1. 1

   Bring a large pot of water to a boil.

2. 2

   If mushrooms are small, leave them whole; otherwise, half or quarter them; set aside.

3. 3

   Halve the squash lengthwise, then cut crosswise into 1/4-inch half rounds; set aside.

4. 4

   In a large skillet warm the olive oil over medium-high heat until hot but not smoking. Add the onion and garlic and cook until the mixture begins to brown, about 5 minutes.

5. 5

   Add the mushrooms, cherry tomatoes, tomato sauce, tomato paste, basil, thyme, salt and pepper and bring the mixture to a boil. Reduce the heat to low, cover and simmer for about 30 minutes.

6. 6

   Add the pasta to the boiling water and cook until al dente, 8 to 10 minutes.

7. 7

   Return the sauce to a boil over medium high-heat. Add the squash, scallops and sour cream, and return to a slow boil. Cook, stirring, until the scallops are cooked through and the sauce has thickened slightly, about 4 minutes.

8. 8

   Drain the pasta and serve topped with scallops and sauce.