1/2 pkg. (8 oz.) Ronzoni Rotelle
3 tbsp. olive oil
1/2 lb. med. shrimp, cleaned
1/2 lb. bay scallops
1 med. zucchini, sliced
1 c. sliced mushrooms
2 garlic cloves, minced
1 pt. homemade marinara sauce or 14 oz. jar
1/4 tsp. pepper
1/3 c. white wine (optional)

Heat 2 tablespoons oil over medium heat in 12 inch skillet. Add shrimp and scallops. Saute until shrimp turn pink (about 3 minutes). Remove shrimp and scallops.

Add remaining oil, zucchini, mushrooms, and garlic. Saute until zucchini is crisp-tender (about 6 minutes). Stir in sauce, wine and pepper. Bring to a boil, reduce heat, cover, and simmer 6 minutes. Stir in shrimp and scallops. Heat thoroughly.