Thin Spaghetti with Scallops, Sundried Tomato and Zucchini
- Number of Servings: 2
Ingredients
1 C. Zucchini (about 1 medium sized squash)1 Tbsp. Extra Virgin Olive Oil1 Tbsp. Minced garlic (about 2 large cloves)6 oz. Scallops (small - they stretch longer!)4 Tbsp. Sun dried tomatoes1/4 C. Chicken (or seafood) stock2 Tbsp. Fresh basil2 Tbsp. Reduced-fat grated Parmesan cheese4 oz. Whole wheat thin spaghetti
1. Cook pasta according to package instructions.
2. Heat the olive oil in a deep-sided large skillet. Saute the garlic and zucchini in the olive oil over medium-high heat until zucchini is soft (approx. 5 min).
3. Add scallops, cook until translucent (approx. 2-3 min). Then add chicken stock and sun dried tomatoes, cook slightly longer until tomatoes reconstitute a little bit. Meanwhile, slice basil into confetti by rolling up the leaves tightly and slicing into 1/8 inch strips.
4. Toss cooked pasta, basil confetti and Parmesan cheese into the skillet, turn off heat, and serve!
Number of Servings: 2
Recipe submitted by SparkPeople user LEAPGRL.
2. Heat the olive oil in a deep-sided large skillet. Saute the garlic and zucchini in the olive oil over medium-high heat until zucchini is soft (approx. 5 min).
3. Add scallops, cook until translucent (approx. 2-3 min). Then add chicken stock and sun dried tomatoes, cook slightly longer until tomatoes reconstitute a little bit. Meanwhile, slice basil into confetti by rolling up the leaves tightly and slicing into 1/8 inch strips.
4. Toss cooked pasta, basil confetti and Parmesan cheese into the skillet, turn off heat, and serve!
Number of Servings: 2
Recipe submitted by SparkPeople user LEAPGRL.
Nutritional Info Amount Per Serving
- Calories: 336.9
- Total Fat: 11.9 g
- Cholesterol: 44.0 mg
- Sodium: 704.0 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 7.3 g
- Protein: 24.2 g
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