Lickety-split linguine with scallops & toma

Yield: 4 Servings

Measure Ingredient
1 pounds Linguine or Spaghetti OR Thin Spaghetti, uncooked
28 ounces Crushed tomatoes in puree
12 ounces Small scallops, quartered
½ teaspoon Hot red pepper flakes
5 tablespoons Chopped fresh parsley
1 teaspoon Dried oregano
1 teaspoon Dried basil
\N \N Salt and pepper to taste
¼ cup Grated Parmesan cheese

Prepare pasta according to package directions. While pasta is cooking, heat tomatoes in a large saucepan until simmering. Simmer scallops in sauce for 2 minutes. Stir in the hot red pepper flakes, parsley, oregano and basil.

When pasta is done, drain it well. Toss pasta with sauce, season with salt and pepper, top with Parmesan cheese and serve immediately.

Each serving provides: 671 Calories; 38.7 g Protein; 115 g Carbohydrates; 5⅗ g Fat; 37.7 mg Cholesterol; 196 mg Sodium.

Calories from Fat: 8%

Copyright National Pasta Association () (Reprinted with permission)

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