- 12 ounces dried penne pasta
- 1 onion (about 6 oz.), peeled and diced
- 3 cloves garlic, peeled and minced
- 2 tablespoons olive oil
- 1 tablespoon grated lemon peel
- 1/4 cup lemon juice
- 1 tablespoon butter
- 1 pound scallops (about 1 1/2 in. wide), rinsed
- 1/3 cup chopped fresh basil
- Salt and pepper
- calories 524
- caloriesfromfat 21 %
- protein 31 g
- fat 12 g
- satfat 3 g
- carbohydrate 72 g
- fiber 3.1 g
- sodium 223 mg
- cholesterol 45 mg
How to Make It
In a 5- to 6-quart pan over high heat, bring about 4 quarts water to a boil. Add penne and cook, stirring occasionally, until tender to bite, 10 to 12 minutes. Drain.
Meanwhile, in a 10- to 12-inch frying pan (with sides at least 2 in. tall) over medium heat, stir onion and garlic in olive oil until limp, 3 to 5 minutes.
Add lemon peel, lemon juice, butter, and scallops to pan with onions. Bring to a simmer and cook until scallops are opaque but still moist-looking in the center (cut to test), about 6 minutes.
Add pasta and basil to scallop mixture and stir until heated through. Add salt and pepper to taste. Pour into a wide, shallow bowl to serve.