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Pasta With Scallops, Tomatoes, and Spinach

June 10, 2008 - 7:30am
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Pasta With Scallops, Tomatoes, and Spinach

Nutrition Facts

Serving Size1
Total Fat7 g
Saturated Fat1 g
Sodium507 mg
Total Carbohydrate70.5 g
Dietary Fiber3 g
Protein31.5 g

Servings and Times


Ingredients and Preparation

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
  1. Directions
  2. Heat oil in a medium skillet over medium-high heat. Add shallots and garlic, and sauté for 2-3 minutes.
  3. Meanwhile, bring a large pot of water to boil and cook pasta according to package directions, omitting salt and oil.
  4. 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.
  5. 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

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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