Linguine with scallops and spinach
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Dry linguine pasta (4 cups after cooking) |
| 1½ | cup | Chopped onion |
| 3 | tablespoons | Olive oil |
| 1 | tablespoon | Minced fresh garlic |
| 3 | tablespoons | Fresh lemon juice |
| 1 | tablespoon | Grated lemon zest |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| pinch | Cayenne | |
| 1 | cup | Red bell pepper strips |
| 1 | pounds | Bay scallops |
| 5 | cups | Fresh spinach cut in 1\" wide strips |
| ⅓ | cup | Crumbled feta cheese |
Directions
Begin cooking pasta conventionally according to package directions.
Put onion and oil in a 2-quart glass measure or casserole. Cover with vented plastic wrap or lid and microwave on high 5 minutes. Add garlic, lemon juice, lemon zest, salt, pepper and cayenne; stir.
Place bell pepper on top of mixture; cover. Microwave on high 2 minutes. Toss peppers and scallops into onion mixture. Add spinach on top of mixture; cover. Stirring midway through cooking, microwave on high 3 minutes, or until scallops are opaque and spinach is limp.
When pasta tests done, drain and return to same pot. Toss scallop mixture into pasta and serve immediately, topped with cheese.
Nutrient data per serving: 798 calories; 69 grams protein; 15 grams fat (18% of total calories); 93 grams carbohydrates; 8 grams dietary fiber; 394 milligrams cholesterol; 1047 milligrams sodium.
Submitted By MICHAEL ORCHEKOWSKI On 08-07-95