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
*Thai chili paste is available at some larger supermarkets and at Oriental markets.
PREPARATION:
- 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.
- 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.
- Divide spinach fettuccine among serving plates. Top with marinara sauce and scallops. Sprinkle with Parmesan and chives.
This recipe appears in:
Shellfish
NUTRITIONAL INFORMATION:
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
