Cioppino

• Olive oil spray
• 1 cup rotini (corkscrew pasta)
• 1/2 teaspoon olive oil
• 1/2 pound (10 to 12) shrimp, peeled and deveined
• 1/4 pound bay or sea scallops
• Sea salt and freshly ground black pepper
• 1/2 medium onion, diced
• 3 to 5 garlic cloves, sliced or crushed
• 1/2 red bell pepper, cored, seeded, and cut into 1-inch slices
• 1/2 yellow bell pepper, cored, seeded, and cut into 1-inch slices
• 1/2 zucchini, halved lengthwise and cut into 1/2-inch slices
• One 14-ounce can diced tomatoes, drained, or 3 to 4 medium fresh tomatoes, chopped
• 1 celery stalk, thinly sliced
• 1 fennel bulb, trimmed and chopped

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. Scatter the pasta in the pot.
4. Add 1/3 cup of water and the olive oil.
5. Stir gently to coat the noodles and distribute evenly.
6. Spread the shrimp and scallops in a layer on top of the pasta.
7. Season with salt and pepper to taste.
8. Scatter the onion and garlic over the seafood, followed by layers of bell peppers and zucchini.
9. Arrange the tomatoes in a layer on top of the zucchini.
10. Scatter the celery and the fennel on top, and lightly season with salt and pepper.
11. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
12. Serve immediately.
13. Calories: 241
14. Protein: 18g
15. Carbohydrates: 35g
16. Fat: 3g
17. Cholesterol: 53mg
18. Sodium: 53mg
19. Fiber: 5g

olive oil spray, rotini, olive oil, shrimp, salt, onion, garlic, red bell pepper, yellow bell pepper, zucchini, tomatoes, celery stalk, fennel bulb

Taken from www.epicurious.com/recipes/food/views/cioppino-378788 (may not work)