Pasta With Scallops, Tomatoes, and SpinachEn Español (Spanish Version)
7 gSaturated Fat1 gSodium
507 mgTotal Carbohydrate
70.5 gDietary Fiber3 gProtein
31.5 gServings2IngredientsMeasuresOlive 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 tasteDirectionsHeat 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.
4 starches; 4 very lean meats; 2 vegetables; 1 fat
Side Suggestions: Tossed Salad