You are here

Capellini With Asparagus And Scallops

Italian.Chef's picture
  Pasta 3⁄4 Pound (Thin Variety, Capellini, Spaghetti, Angel Hair)
  Olive oil 2 Tablespoon
  Garlic 3 Clove (15 gm), crushed
  Green onions 2 , sliced thin (Scallions)
  Asparagus 8 Ounce, cut into small pieces
  Basil leaves/1 teaspoon dry basil 6 Large, chopped
  Tomatoes 6 Small, diced (Preferably Italian Plum)
  Water 1⁄2 Cup (8 tbs)
  Scallops 1 Pound (Preferably Bay)
  Parmesan 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste

Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Heat in large skillet.
Add and saute" for 5 minutes.
Add and simmer until the tomatoes have blended well, approx 4 minutes.
Add and cook just until slightly underdone.
Do not overcook scallops.
Add pasta and toss.
If desired, add cheese and serve.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2197 Calories from Fat 426

% Daily Value*

Total Fat 47 g73%

Saturated Fat 8.9 g44.3%

Trans Fat 0 g

Cholesterol 166.7 mg55.6%

Sodium 1563.3 mg65.1%

Total Carbohydrates 295 g98.2%

Dietary Fiber 24.6 g98.4%

Sugars 31.5 g

Protein 138 g276.9%

Vitamin A 157.3% Vitamin C 187.3%

Calcium 56.7% Iron 82.9%

*Based on a 2000 Calorie diet

Capellini With Asparagus And Scallops Recipe