Lime Scallops with Baby Spinach and Pasta

1 pound fresh or frozen sea scallops
8 ounces angel hair pasta (may also use fettucine, spaghetti or linguine)
1 teaspoon grated lime zest
1/4 teaspoon crushed red pepper flakes
3 cloves garlic, chopped
2 tablespoons butter
2 tablespoons fresh lime juice
2 cups fresh baby spinach leaves (or torn up regular sized spinach)
1 cup peeled and grated carrot
Lime wedges for garnish (optional)

1.If using frozen scallops, thaw completely before cooking. Rinse scallops then pat dry with a paper towel and set aside.

2.Cook pasta according to package instructions in a large saucepan and drain thoroughly then return to the still-hot saucepan and set aside.

3.Melt butter in a large skillet over medium-high heat. Add lime zest, red pepper flakes, garlic and scallops. Cook scallops until opaque and lightly golden (about 4 minutes.)

4.Add lime juice and toss until scallops are well-coated.

5.Add the scallop mixture, spinach and carrot to the pasta and toss lightly to combine then serve garnished with lime wedges.

Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user SWIMMERETTE00.