Scallop and Pasta Toss
- Yield: 4 servings (serving size: about 2 cups)
Ingredients
- Cooking spray
- 1 tablespoon reduced-calorie margarine
- 2 cups diagonally sliced celery
- 1 cup sliced mushrooms
- 1/2 cup sliced green onions (about 2 onions)
- 1/2 cup sliced carrot
- 2 garlic cloves, minced
- 3/4 pound fresh bay scallops
- 2 tablespoons water
- 2 teaspoons white wine Worcestershire sauce
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 cups cooked spinach linguine (cooked without salt or fat)
Preparation
Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add celery and next 4 ingredients; sauté until crisp-tender. Add scallops and next 5 ingredients; cook 5 to 7 minutes or until scallops are opaque, stirring occasionally.
Place pasta in a large serving bowl; add scallop mixture, and toss gently. Serve immediately.
Nutritional Information
Calories per serving: | 323 |
---|---|
Calories from fat: | 0.0% |
Fat per serving: | 5g |
Saturated fat per serving: | 0.7g |
Monounsaturated fat per serving: | 0.0g |
Polyunsaturated fat per serving: | 0.0g |
Protein per serving: | 23.3g |
Carbohydrates per serving: | 46.8g |
Fiber per serving: | 4.9g |
Cholesterol per serving: | 28mg |
Iron per serving: | 0.0mg |
Sodium per serving: | 444mg |
Calcium per serving: | 0.0mg |
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