Lemony Scallop and Spinach Pasta |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A dish that is great to impress friends with. The spinach and carrot add color and freshness while the lemon gives it a little spark. It is a healthy dish without a heavy sauce. Found the recipe in Better Homes and Gardens Cook Healthy Today. Ingredients:
1 lb sea scallops, rinsed and halved |
8 ounces dried angel hair pasta |
1/2 teaspoon lemon peel, finely shredded |
1/4 teaspoon crushed red pepper flakes |
3 garlic cloves, minced |
2 tablespoons butter |
2 tablespoons lemon juice |
2 cups fresh baby spinach |
1 cup shredded carrot |
Directions:
1. Rinse scallops and pat dry with paper towels.
2. Cook pasta in lightly salted water according to package directions. Drain and return pasta to hot pan.
3. Meanwhile, in a large skillet cook scallops, lemon peel, red pepper and garlic in hot butter over medium heat for 3-4 minutes or until scallops turn opaque. Add lemon juice, tossing to coat. Add scallop mixture, spinach and carrot to cooked pasta, tossing lightly to combine. If desired, garnish with lemon slices.
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