Scallops & Goat Cheese with Spaghetti
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
spaghetti
|
|
| ½ | cup |
olive oil
|
|
| ½ | teaspoon |
red pepper flakes
crushed |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | pound |
scallops
quartered |
|
| 1 | pound |
tomatoes
peeled, chopped |
|
| ¼ | pound |
sundried tomatoes
oil-packed, coarsely chopped |
|
| ¼ | cup |
parsley leaves
finely chopped |
|
| 6 | ounces |
goat (chevre) cheese
crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
spaghetti
|
|
| 118 | ml |
olive oil
|
|
| 2.5 | ml |
red pepper flakes
crushed |
|
| 2 | each |
garlic cloves
minced |
|
| 453.6 | g |
scallops
quartered |
|
| 453.6 | g |
tomatoes
peeled, chopped |
|
| 113.4 | g |
sundried tomatoes
oil-packed, coarsely chopped |
|
| 59 | ml |
parsley leaves
finely chopped |
|
| 173.4 | ml/g |
goat (chevre) cheese
crumbled |
|
Directions
Heat the oil, pepper and garlic over high heat.
When the oil is very hot, add the scallops.
Stir-fry quickly, 30 to 40 seconds. Remove the scallops with a slotted spoon, letting the oil drain back into the pan.
With the heat still high, add the fresh tomatoes, sun-dried tomatoes with their oil and parsley.
Stir-fry one minute. Turn off the heat and add the goat cheese, stirring until it dissolves and melts into the sauce.
Return the scallops to the sauce pot and mix thoroughly.
Keep sauce warm while the pasta finishes cooking, making sure that the sauce does not boil.
When pasta is cooked, drain, toss with the sauce and serve.
