Scallops alfredo with farfalle
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 614.8
- Total Fat: 24.0 g
- Cholesterol: 87.9 mg
- Sodium: 812.9 mg
- Total Carbs: 55.2 g
- Dietary Fiber: 1.4 g
- Protein: 43.6 g
View full nutritional breakdown of Scallops alfredo with farfalle calories by ingredient
Introduction
This recipe was a splurge meal for Valentine's Day, merely put into the recipes for calorie calculation. Evaporated low fat milk is slightly lighter than using heavy cream, but still hardly a "diet' meal! This recipe was a splurge meal for Valentine's Day, merely put into the recipes for calorie calculation. Evaporated low fat milk is slightly lighter than using heavy cream, but still hardly a "diet' meal!Number of Servings: 5
Ingredients
-
Small bay Sallops, raw, 16 oz
Onion (Yellow), 3/4 of medium, raw,
Garlic - 1 clove, raw, chopped,
1/4Med. Green Bell Pepper, chopped
8 ounces, or 2 cups mushrooms, slice
1/2 cup Fresh Sugar Snap Peas, chopped
Butter, salted, 3 tbsp - divided
Olive Oil, 2 tbsp - divided
Flour, white, .25 cup
Parmesan Cheese, hard, 5 oz - shredded/ flaked
1.5 cups evaporated low-fat (2%) milk - Carnation
Pasta, farfalle, (uncooked), 8 oz -
Directions
While water is heating to boil pasta, start vegetable saute. When water is boiling, add farfalle pasta; stir; simmer 7-9 minutes; drain thoroughly.
Saute onion, garlic in 2 Tbsp butter and 1 Tbsp olive oil in large saute pan until onions are transparent. Add peppers and mushroom; stir often until mushrooms are nearly tender. Add scallops; saute gently until opaque; set aside and keep warm
In large sauce pan, melt 1 Tbsp. butter and 1 Tbsp. olive oil; stir in flour; stir briskly. Cook until light golden. Add HOT evaporated milk gradually; stir continuously while sauce thickens. Add cheese gradually; continue to stir constantly while cheese melts and sauce thickens. Turn off heat; combine vegetable scallop mix and well-drained cooked pasta. Stir gently to combine and distribute evenly.
Made 7.5 cups: Five (5) generous 1.5 cup servings.
Enjoy! Great with salad and sour-dough bread -- just not every week! :)
Number of Servings: 5
Recipe submitted by SparkPeople user CSMNETC.
Saute onion, garlic in 2 Tbsp butter and 1 Tbsp olive oil in large saute pan until onions are transparent. Add peppers and mushroom; stir often until mushrooms are nearly tender. Add scallops; saute gently until opaque; set aside and keep warm
In large sauce pan, melt 1 Tbsp. butter and 1 Tbsp. olive oil; stir in flour; stir briskly. Cook until light golden. Add HOT evaporated milk gradually; stir continuously while sauce thickens. Add cheese gradually; continue to stir constantly while cheese melts and sauce thickens. Turn off heat; combine vegetable scallop mix and well-drained cooked pasta. Stir gently to combine and distribute evenly.
Made 7.5 cups: Five (5) generous 1.5 cup servings.
Enjoy! Great with salad and sour-dough bread -- just not every week! :)
Number of Servings: 5
Recipe submitted by SparkPeople user CSMNETC.
