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Scallops and Marinara Sauce on Spinach Fettuccine


Scallops and Marinara Sauce on Spinach Fettuccine

Scallops and Marinara Sauce on Spinach Fettuccine

Quick-cooking scallops require no preparation. They are high in protein and low in fat–a perfect combination.

Prep and Cook Time 30 minutes

Yield

Makes 4 servings

Ingredients

3 teaspoons olive oil, divided
1 cup chopped onion
1 cup sliced mushrooms
1 red bell pepper, chopped
1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained
1/2 teaspoon Thai chili paste* (optional)
9 ounces fresh uncooked spinach fettuccine
12 ounces scallops, rinsed and drained
2 tablespoons freshly grated Parmesan cheese
2 teaspoons chopped chives

*Thai chili paste is available at some larger supermarkets and at Oriental markets.

Preparation

  1. For Marinara Sauce, heat 1 teaspoon olive oil in saucepan over medium heat until hot. Add onion. Cook and stir 3 minutes or until onion is soft. Add mushrooms, pepper, tomatoes and chili paste. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.
  2. Cook fettuccine according to package directions, omitting salt. Drain; keep warm. Meanwhile, heat remaining 2 teaspoons olive oil in large nonstick skillet over medium heat until hot. Add scallops. Cook and stir 4 minutes or until scallops are opaque.
  3. Divide spinach fettuccine among serving plates. Top with marinara sauce and scallops. Sprinkle with Parmesan and chives.

Nutritional Information

Fiber 2 g
Carbohydrate 48 g
Cholesterol 42 mg
Saturated Fat 1 g
Total Fat 8 g
Calories from Fat 19 %
Calories 350
Protein 24 g
Sodium 470 mg

Dietary Exchange

Meat 3
Vegetable 1-1/2
Starch 2

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