• Pasta With Scallops, Tomatoes, and Spinach

    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 2

    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
    1. Heat oil in a medium skillet over medium-high heat. Add shallots and garlic, and sauté for 2-3 minutes.
    2. Meanwhile, bring a large pot of water to boil and cook pasta according to package directions, omitting salt and oil.
    3. 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.
    4. 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.

    Exchanges4 starches; 4 very lean meats; 2 vegetables; 1 fat

    Side Suggestions: Tossed Salad

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