Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Margarine |
| 2 tablespoons | Shallots; minced |
| 1 small | Garlic; minced |
| 1 ounce | Bay scallops |
| 6 \N | Asparagus spears; blanched cut diagonally into 1\" pieces |
| ½ cup | Low fat milk |
| ¼ cup | Half-and-half |
| 1 ounce | Parmesan cheese |
| 2 tablespoons | Cream cheese |
| ⅛ teaspoon | White pepper |
| 1 cup | Angel hair pasta; cooked |
In 10-inch nonstick skillet heat margarine over medium heat until bubbly and hot;add shallots and garlic and saute until scallops begin to turn opaque, about 5 minutes; add asparagus and cook, stirring occasionally, for 2 minutes longer. Stir in remaining ingredients except pasta and cook stirring constantly, until mixture comes just to a boil. To serve, arrange pasta in serving bowl; top with scallop mixture and toss to combine.
Serving Ideas : Serve with carrots and salad.
NOTES : Angel hair pasta cooks quickly and the strands will stick together if prepared in advance. Therefore prepare sauce first, then cook the pasta.
Recipe by: Weight Watcher's Quick and Easy p.96 Posted to EAT-LF Digest by Pisceanmom@... on Feb 17, 1998