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Pappardelle In Creamy Tomato Sauce With Seafood

Healthy.Eater's picture
  Olive oil 2 Teaspoon
  Garlic 3 Clove (15 gm), minced
  Tomatoes 3 Medium, chopped (With Their Juice)
  Sugar 1⁄2 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Clam juice 3⁄4 Cup (12 tbs) (Bottled)
  Part skim ricotta cheese/1% fat cottage cheese 1⁄3 Cup (5.33 tbs)
  Bay scallops/Halved sea scallops 12 Ounce
  Pappardelle 12 Ounce (Broad Noodles)

1 ln a 12 inch nonstickskillet, heat the oil over low heat.
Add the garlic and cook for 1 minute or until fragrant.
Add the tomatoes, sugar, and cinnamon and cook, uncovered, for 12 minutes or until thickened.
Stir in the clam juice and cook 3 minutes longer.
2 Transferthe tomato mixture to a food processor or blenderand whirl for 1 minuteoruntil smooth.
Add the ricotta and process 30 seconds more.
Return to the skillet and bring to a boil over moderate heat.
Add the scallops, lowerthe heat, and simmer, covered, for 2 to 3 minutes or until the scallops are opaque but still springy to the touch.
3 Meanwhile, bring a stockpot of unsalted water to a boil.
Add the pappardelle and cook for 8 minutes or until tender but still firm to the bite.
Drain and transfer to a warm serving bowl.
Add the sauce and toss to coat.
Garnish each serving with a fresh basil leaf or parsley sprig if desired.

Recipe Summary

Main Dish

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Pappardelle In Creamy Tomato Sauce With Seafood Recipe