Nutrition Facts

Serving Size1
Total Fat7 g
Saturated Fat1 g
Sodium507 mg
Total Carbohydrate70.5 g
Dietary Fiber3 g
Protein31.5 g

Servings and Times


Ingredients and Preparation

Olive oil2 teaspoons
Shallots, finely chopped2 tablespoons
Garlic clove, minced1
Fettuccini (or other pasta)6 ounces
White wine½ cup
Sea scallops½ pound
Dried basil1 teaspoon
Medium tomato, diced1
Baby spinach, packed2 cups
Salt¼ teaspoon
Freshly ground pepper to taste
  1. Directions
  2. Heat oil in a medium skillet over medium-high heat. Add shallots and garlic, and sauté for 2-3 minutes.
  3. Meanwhile, bring a large pot of water to boil and cook pasta according to package directions, omitting salt and oil.
  4. Reduce skillet heat to medium and add wine. Cook until wine is reduced by half, 3-4 minutes, and then add scallops. Sauté until cooked through, about 5-6 minutes. Add basil and tomatoes, and sauté another 1-2 minutes.
  5. Reduce heat to low and add spinach to skillet. Stir until just wilted, 1-2 minutes, and then season with salt and pepper. Mix with the drained pasta and serve.