Mediterranean Spaghetti with Scallops and Brussel Sprouts
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 270.5
- Total Fat: 8.2 g
- Cholesterol: 22.4 mg
- Sodium: 363.0 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 3.7 g
- Protein: 18.8 g
View full nutritional breakdown of Mediterranean Spaghetti with Scallops and Brussel Sprouts calories by ingredient
Introduction
Great for a Friday night company dinner. Light with bright colored Vegtables adds to a sea food dish that isn't fried. Great for a Friday night company dinner. Light with bright colored Vegtables adds to a sea food dish that isn't fried.Number of Servings: 8
Ingredients
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.25 cup, chopped Peppers, sweet, red, fresh
0.5 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
2 small (3" long) Scallions, raw
8 tsp Garlic
1.6 cup, pieces or slices Mushrooms, fresh
4 serving Kirkland Signature Raw Sea Scallops (3 Large Scallops)
3 tbsp Olive Oil
.5 cup Parmesan Cheese, grated
1.5 cup Brussels sprouts, fresh
5 serving Barilla PLUS Thin Spaghetti 1/8 box 2oz
1 fl oz White Wine
.5 tsp Salt
Tips
1/4 cup pine nuts can be added for an extra 227 calories in a 1/4 cup of Dried Pine Nuts. Calorie breakdown: 85% fat, 8% carbs, 7% protein to tone total recipe.
Directions
Cut scallops into small bite size pieces and sauté with 1 tbsp olive oil until slightly browned. Set aside scallops in a bowl.
Wash brussel sprouts and cut in half. Place them in covered bowl and microwave for 4 minutes.
In pan cook spaghetti as directed with the 1/2 tsp salt.
In same pan you cooked scallops add red peppers and both kinds of onions. Sauté until the onions are becoming transparent then add mushrooms. When mushrooms appear to be cooked add garlic, cooked scallops, brussel sprouts, wine and 1 Tbsp olive oil. Sauté for 1-2 minutes more.
Add cooked and drained spaghetti, last Tbsp olive oil and graded cheese.
Serve with a side dish of garlic bread and enjoy. Side dish of garlic bread is not included in calorie count.
Serving Size: Makes eight 1 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user KOI239.
Wash brussel sprouts and cut in half. Place them in covered bowl and microwave for 4 minutes.
In pan cook spaghetti as directed with the 1/2 tsp salt.
In same pan you cooked scallops add red peppers and both kinds of onions. Sauté until the onions are becoming transparent then add mushrooms. When mushrooms appear to be cooked add garlic, cooked scallops, brussel sprouts, wine and 1 Tbsp olive oil. Sauté for 1-2 minutes more.
Add cooked and drained spaghetti, last Tbsp olive oil and graded cheese.
Serve with a side dish of garlic bread and enjoy. Side dish of garlic bread is not included in calorie count.
Serving Size: Makes eight 1 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user KOI239.