Pasta With Scallops, Tomatoes, and Spinach
|Total Fat||7 g|
|Saturated Fat||1 g|
|Sodium||507 mg |
|Total Carbohydrate||70.5 g|
|Dietary Fiber||3 g |
| Olive oil
||2 teaspoons |
|Shallots, finely chopped
||2 tablespoons |
|Garlic clove, minced
|Fettuccini (or other pasta)
||6 ounces |
||½ cup |
| Sea scallops
||1 teaspoon |
|Medium tomato, diced
|Baby spinach, packed
||2 cups |
|Freshly ground pepper to taste|
- Heat oil in a medium skillet over medium-high heat. Add shallots and garlic, and sauté for 2-3 minutes.
- Meanwhile, bring a large pot of water to boil and cook pasta according to package directions, omitting salt and oil.
- 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.
- 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
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