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Seashell Pasta with Gingered Scallops and Snow Peas

Yield 5 servings (serving size: 1 1/2 cups)

Ingredients

  • 8 ounces uncooked small seashell pasta (about 2 cups)
  • 3/4 pound snow peas, trimmed and cut in half
  • 1 tablespoon olive oil
  • 3/4 cup chopped onion
  • 2 teaspoons minced peeled fresh ginger
  • 1 pound bay scallops
  • 3 tablespoons dry white wine
  • 3/4 cup fat-free milk
  • 1 large egg
  • 1/2 cup thinly sliced fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 341
  • caloriesfromfat 14 %
  • fat 5.4 g
  • satfat 0.9 g
  • monofat 2.6 g
  • polyfat 1 g
  • protein 25.8 g
  • carbohydrate 45.7 g
  • fiber 3.4 g
  • cholesterol 75 mg
  • iron 3.7 mg
  • sodium 420 mg
  • calcium 123 mg

How to Make It

  1. Cook pasta in boiling water 5 minutes. Add snow peas; cook 2 minutes or until tender. Drain.

  2. While pasta cooks, heat oil in a large skillet over medium heat. Add onion; sauté 4 minutes or until tender. Add ginger; sauté 1 minute. Add scallops and wine; cook 3 minutes or until scallops are almost done.

  3. Combine milk and egg in a small bowl; stir well with a whisk. Add pasta mixture and milk mixture to pan; stir well. Cook over low heat 5 minutes or until milk mixture is slightly thick, stirring constantly (do not boil). Stir in the basil, salt, and pepper. Serve immediately.