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

Servings and Times

Servings

Ingredients and Preparation

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

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