Thin Spaghetti with Scallops, Sundried Tomato and Zucchini
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Thin Spaghetti with Scallops, Sundried Tomato and Zucchini calories by ingredient
Introduction
A sea-faring dinner for two! A sea-faring dinner for two!Number of Servings: 2
Ingredients
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1 C. Zucchini (about 1 medium sized squash)
1 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Minced garlic (about 2 large cloves)
6 oz. Scallops (small - they stretch longer!)
4 Tbsp. Sun dried tomatoes
1/4 C. Chicken (or seafood) stock
2 Tbsp. Fresh basil
2 Tbsp. Reduced-fat grated Parmesan cheese
4 oz. Whole wheat thin spaghetti
Directions
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.