Pasta With Scallops, Tomatoes, and Spinach
Adapted from CooksAid.com
Nutrition Facts
| Serving Size | 1 |
| Calories | 513 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Sodium | 507 mg |
| Total Carbohydrate | 70.5 g |
| Dietary Fiber | 3 g |
| Protein | 31.5 g |
Ingredients and Preparation TOP
| Ingredients | Measures |
|---|
| Olive oil | 2 teaspoons |
| Shallots, finely chopped | 2 tablespoons |
| Garlic clove, minced | 1 |
| Fettuccini (or other pasta) | 6 ounces |
| White wine | ½ cup |
| Sea scallops | ½ pound |
| Dried basil | 1 teaspoon |
| Medium tomato, diced | 1 |
| Baby spinach, packed | 2 cups |
| Salt | ¼ teaspoon |
| Freshly ground pepper to taste |
- Directions
- Heat oil in a medium skillet over medium-high heat. Add shallots and garlic, and sauté for 2-3 minutes.
- Meanwhile, bring a large pot of water to boil and cook pasta according to package directions, omitting salt and oil.
- Reduce skillet heat to medium and add wine. Cook until wine is reduced by half, 3-4 minutes, and then add scallops. Sauté until cooked through, about 5-6 minutes. Add basil and tomatoes, and sauté another 1-2 minutes.
- Reduce heat to low and add spinach to skillet. Stir until just wilted, 1-2 minutes, and then season with salt and pepper. Mix with the drained pasta and serve.
Exchanges
4 starches; 4 very lean meats; 2 vegetables; 1 fat
Side Suggestions: Tossed Salad