Garlic Pasta with Lemony Scallops and Tomatoes
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 621.0
- Total Fat: 29.2 g
- Cholesterol: 60.0 mg
- Sodium: 518.2 mg
- Total Carbs: 51.4 g
- Dietary Fiber: 3.7 g
- Protein: 37.5 g
View full nutritional breakdown of Garlic Pasta with Lemony Scallops and Tomatoes calories by ingredient
Number of Servings: 1
Ingredients
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Garlic Pasta with Lemony Scallops and Tomatoes
PointsPlus®: 5
INSTRUCTIONS
8 oz uncooked pasta, linguine variety
2 tsp olive oil
1 pound(s) uncooked scallop(s), sea variety, (about 20)
2 cup(s) grape tomatoes, or cherry tomatoes, each cut in half
2 clove(s) garlic clove(s), minced
1/2 tsp table salt
1/4 tsp crushed red pepper flakes
1/4 cup(s) basil, fresh, sliced
2 Tbsp fresh lemon juice
Cook the linguine according to package directions; drain.
Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the scallops and cook, turning at least once, until browned on the outside and just opaque in the center, 3–4 minutes. Transfer the scallops to a plate.
Heat the remaining 1 teaspoon oil in the same skillet over medium-high heat. Add the tomatoes, garlic, salt, and crushed red pepper. Cook, stirring frequently, until the tomatoes begin to soften, about 5 minutes. Add the linguine and scallops; heat through. Remove from the heat and stir in the basil and lemon juice. Serve at once. Yields 1 cup per serving.
Directions
Serving Size: 4
Number of Servings: 1
Recipe submitted by SparkPeople user JHATHAWAY2002.
Member Ratings For This Recipe
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