Pasta With Scallops, Tomatoes, and Spinach
En Español (Spanish Version)

Nutrition Facts
Serving Size1Calories513Total Fat7 gSaturated Fat1 gSodium507 mgTotal Carbohydrate70.5 gDietary Fiber3 gProtein31.5 g
Servings and Times
Ingredients and Preparation
IngredientsMeasuresOlive oil2 teaspoonsShallots, finely chopped2 tablespoonsGarlic clove, minced1Fettuccini (or other pasta)6 ouncesWhite wine½ cupSea scallops½ poundDried basil1 teaspoonMedium tomato, diced1Baby spinach, packed2 cupsSalt¼ teaspoonFreshly 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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