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Vegetable-Stuffed Pork Chops
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Scallops and Marinara Sauce on Spinach Fettuccine
Prep and Cook Time: 30 minutes
Yield: Makes 4 servings
Quick-cooking scallops require no preparation. They are high in protein and low in fat–a perfect combination.
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
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:
| Serving Size: | |
| 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 |
This recipe appears in:
Shellfish
