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
Makes 4 servings
|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.
- 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.
- 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.
- Divide spinach fettuccine among serving plates. Top with marinara sauce and scallops. Sprinkle with Parmesan and chives.
|Saturated Fat||1 g|
|Total Fat||8 g|
|Calories from Fat||19 %|
Check out more recipes for Shellfish