Scallop and Pasta Toss

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  • 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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