Scallops and Spinach over Pasta

This is one of my New England favorites. This tasty recipe is delicious , low in fat, and well balanced.

Original recipe makes 12 servings

Ingredients

12 ounces spaghetti
3 pounds bay scallops, raw
1 (10 ounce) package frozen chopped spinach, thawed
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/4 cup water
garlic powder to taste
salt and pepper to taste
1/4 cup grated Parmesan cheese

  • PREP

    30 mins

  • COOK

    30 mins

  • READY IN

    1 hr

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a medium skillet, saute spinach in olive oil until heated through. Add lemon juice, garlic powder and water.
  3. Add scallops and cook for 3 minutes or until done. Be careful not to overcook. Season with salt and pepper to taste.
  4. Place strained spaghetti in dish and place the scallops and sauce on top. Serve with grated Parmesan cheese.

Nutrition

Calories: 228 kcal
Carbohydrates: 24.8 g
Cholesterol: 39 mg
Fat: 3 g
Fiber: 1.6 g
Protein: 24.2 g
Sodium: 227 mg

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