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Scallop and Pasta Toss

Yield 4 servings (serving size: about 2 cups)

Ingredients

  • Cooking spray
  • 1 tablespoon reduced-calorie margarine
  • 2 cups diagonally sliced celery
  • 1 cup sliced mushrooms
  • 1/2 cup sliced green onions (about 2 onions)
  • 1/2 cup sliced carrot
  • 2 garlic cloves, minced
  • 3/4 pound fresh bay scallops
  • 2 tablespoons water
  • 2 teaspoons white wine Worcestershire sauce
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cups cooked spinach linguine (cooked without salt or fat)

Nutrition Information

  • calories 323
  • caloriesfromfat 0.0 %
  • fat 5 g
  • satfat 0.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 23.3 g
  • carbohydrate 46.8 g
  • fiber 4.9 g
  • cholesterol 28 mg
  • iron 0.0 mg
  • sodium 444 mg
  • calcium 0.0 mg

How to Make It

  1. Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add celery and next 4 ingredients; sauté until crisp-tender. Add scallops and next 5 ingredients; cook 5 to 7 minutes or until scallops are opaque, stirring occasionally.

  2. Place pasta in a large serving bowl; add scallop mixture, and toss gently. Serve immediately.

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