Basil Scallops with Spinach Fettuccine - 36.9g Carbs, 2.1g Fiber
From: Oxmoor House, JANUARY 2003
Spinach pasta is a great way to add flavor to the dish. The trick
to eating pasta is portion control. If you're trying to cut down
on carbs, cut the serving size of pasta to 1/2 cup or 3/4 cup.
Prep: 2 min
Cook: 15 min
This Recipe Is:
* Diabetic Friendly
* Low Calorie
* Low Saturated Fat
8 oz uncooked spinach fettuccine
1 1/2 lb sea scallops
3/4 tsp freshly ground black pepper
Cooking spray
2 Tbsp extra-virgin olive oil
1 Tbsp Dijon mustard
1 Tbsp chopped fresh basil
1/4 tsp salt
3/4 cup dry white wine or low-sodium chicken broth
1/3 cup finely chopped green onion (about 2)
3 Tbsp chopped fresh parsley
Cook pasta according to package directions, omitting salt and fat.
Drain.
Rinse scallops, and pat dry with a paper towel. Sprinkle scallops
with pepper. Place a large nonstick skillet coated with cooking
spray over medium-high heat until hot. Add half of scallops; cook
3 minutes on each side or until done. Remove scallops from pan;
keep warm. Repeat procedure with remaining scallops.
Combine olive oil and next 3 ingredients; set aside.
Place same pan over high heat until hot. Add wine and green onions,
and cook 1 minute. Add olive oil mixture; cook 15 seconds. Add
scallops and any accumulated juices; cook 15 seconds, stirring
constantly. Spoon scallops and juices over pasta. Sprinkle with
parsley.
Servings: 4
Serving size: about 3/4 cup scallops and 1 cup pasta
Nutrition per Serving:
375 Calories, 23% from Fat, 9.7g Fat, 1.1g Sat, 5.2g Mono,
1.1g Poly, 56mg Cholesterol, 2.7mg Iron, 635mg Sodium,
94mg Calcium, 34.8g Protein, 36.9g Carbs, 2.1g Fiber
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