Seafood Stew for Pasta
Pasta Monday to Friday with Michele Urvater, from the TV FOOD NETWORK

You'll need:
12 ounces medium shells
1/4 cup olive oil
1 onion, finely chopped
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 garlic clove, minced
2 cups chopped canned tomatoes
1/2 cup tomato juice
1 small zucchini, cut into 1/4" dice
1 small yellow squash, cut into 1/4" dice
1/2 teaspoon dried thyme
1 pound seafood like scallops, or cod, diced, or shrimp, peeled, diced
salt to taste
freshly ground black
pepper to taste

Bring salted water to a boil, add shells and cook for 10 minutes or al dente. Meanwhile, cook onion and peppers in oil, covered for 10 minutes or until tender. Add garlic, tomatoes, juice and thyme and simmer, uncovered for 5 minutes. Add zucchini and squash, cover and simmer another 5 minutes. Add seafood of choice and simmer uncovered for 5 minutes or until cooked through. Season to taste with salt and pepper; spoon over cooked pasta.
Makes 4 servings.