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Scallops & Spinach Pasta

Healthycooking's picture
Ingredients
  Dry green fettuccine/1 package fresh green fettuccine 8 Ounce
  Pine nuts 2 Tablespoon
  Olive oil 2 Tablespoon
  Bay scallops 1 Pound, rinsed and patted dry
  Garlic 2 Clove (10 gm), minced or pressed
  Tomato 1 Large, seeded and chopped
  Dry white wine 1⁄4 Cup (4 tbs)
  Chopped italian parsley 1⁄4 Cup (4 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
Directions

In a 5- to 6-quart pan, cook fettuccine in 3 quarts boiling water just until tender to bite (8 to 10 minutes for dry pasta, 3 to 4 minutes for fresh); or cook according to package directions.
Drain well.
While pasta is cooking, toast pine nuts in a wide nonstick frying pan over medium-low heat until lightly browned (about 3 minutes), stirring often.
Remove nuts from pan and set aside.
Then heat oil in pan over medium-high heat.
Add scallops and cook, turning often with a wide spatula, until opaque in center; cut to test (2 to 3 minutes).
Lift from pan, place on a warm plate, and keep warm.
Add garlic to pan; cook, stirring, just until it begins to brown (1 to 2 minutes).
Stir in tomato, then wine; bring to a full boil.
Remove pan from heat and add pasta, scallops and any accumulated liquid, and pars-ley; mix lightly, using 2 spoons.
Season to taste with salt and pepper.
Sprinkle with pine nuts.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Cook Time: 
6 Minutes

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