Pasta Primavera with Scallops
Yield
6 servingsPrep
30 minCook
40 minReady
70 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
spaghetti
|
|
| 2 | cups |
broccoli florets
|
|
| ½ | large |
onions
chopped |
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| ½ | cup |
chicken broth
|
|
| 1 | dash |
cayenne pepper
|
*
|
| ½ | cup |
mushrooms
sliced |
|
| ¼ | pound |
sea scallops
quartered |
|
| 1 | medium |
carrots
thin |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
spaghetti
|
|
| 473 | ml |
broccoli florets
|
|
| 0.5 | large |
onions
chopped |
|
| 5 | ml |
soy sauce, tamari
|
|
| 118 | ml |
chicken broth
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 118 | ml |
mushrooms
sliced |
|
| 113.4 | g |
sea scallops
quartered |
|
| 1 | medium |
carrots
thin |
|
Directions
Cook the pasta until al denta. meanwhile place the onions in a large skillet wiith a ¼ cup of the stock andd cook over medium heat until translucent.
Add the mushrooms carrots, brocoli, and remaining stock, soy sauce and cayenne.
Bring to a boil, then reduce heat to low, cover, simmer just until the brocoli is bright green, but still quite hard.
About ten minutes.
Stir the sea scallops into the vegetables and cook until the scallops are cooked through and opaque and the vegetables are crisp and tender. 12 minutes.
Drain the pasta, place on a serving plate, and spoon the vegetable mixture on top.
Garnish with minced parsley, variation use ½ pound of scallops.
