Scallops & Bow Ties

2 cups cooked bow tie pasta
2 tbs. olive oil
2 cloves garlic, mined
3 Roma or plum tomatoes, diced
¾ cup vegetable broth
6 oz. sea scallops, rinsed and quartered
1 tbs. fresh Italian parsley, minced
2 tbs. fresh grated parmesan cheese

Saute garlic and tomatoes in oil for 3 minutes. Add broth. Bring to a boil for 1 minute. Add scallops and let boil another minute. Add parsley and parmesan. Heat through. Stir in pasta and serve.