Pasta Primavera with Scallops
This Pasta Primavera recipe with Scallops is filled with healthy vegetables like broccoli, onions, spinach, basil and tomatoes.
Servings: 2 servings
Calories: 461kcal
Ingredients
- 4 oz Capellini
- 2 Tsp Olive oil
- 1 Tsp Butter No salt
- 1/2 Lb Sea Scallops Cut in half
- 1/4 Tsp Pepper
- 1 Med Shallot MInced
- 3 Cloves Garlic MInced
- 1 Cup Broccoli Cut into bite size pieces
- 1 Tbsp Butter Unsalted
- 2 Tbsp Half and half Fat free
- 1/4 Cup Chicken broth Low sodium
- 1 Cup Baby spinach
- 1/2 Cup Basil leaves Chopped
- 4 Med Tomatoes Seeded and cut into bite size pieces
Instructions
- Bring a large pot of water to a boil over high heat. Add 1 Tsp olive oil to pot and then add the capellini. Cook for 4 minutes until al dente. Drain and return to warm pan.
- Sprinkle pepper on both sides of the scallops.
- Add remaining 1 Tsp of olive and 1 Tsp of butter to a frypan over medium high heat. Add the scallops and cook them 1 minute. Then turn them over and cook 1 minute more. Remove the scallops to a bowl and set aside.
- Add remaining 1 Tsp of olive and 1 Tsp of butter to a frypan over medium high heat. Add the scallops and cook them 1 minute. Then turn them over and cook 1 minute more. Remove the scallops to a bowl and set aside.
- Reduce the heat of the frypan to medium and add the shallots and cook 2 minutes until just carmelized. Add in garlic and cook 1 minute. Then add the broccoli and cook 2 minutes more.
- Add chicken broth and cook until slightly reduced about 2 minutes more. Add in 2 Tbsp butter and half and half. Stir in spinach and basil. Finally add in the tomatoes and the cooked scallops.
- Add capellini to serving bowls and top with Pimavera sauce.
- Serve immediately and sprinkle with parmesan cheese, if desired.
Nutrition
Calories: 461kcal | Carbohydrates: 55g | Protein: 25g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 563mg | Potassium: 814mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2815IU | Vitamin C: 55.8mg | Calcium: 96mg | Iron: 2.3mg