Angel hair pasta with scallop saute

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

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