Scallops and Spinach over Pasta Recipe

Recipesfull introduces to you: Popular Recipes. (Scallops and Spinach over Pasta Recipe). This is one of my New England favorites. This tasty recipe is delicious , low in fat, and well balanced.

Brief

Prep 30 mins

Cook: 30 mins

Total: 1hr

Servings: 12

Yield: 12 servings

Scallops and Spinach over Pasta Recipe

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

¼ cup water

garlic powder to taste

salt and pepper to taste

¼ cup grated Parmesan cheese

Seafood

Directions

Step 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.

Step 2

In a medium skillet saute spinach in olive oil until heated through. Add lemon juice garlic powder and water.

Step 3

Add scallops and cook for 3 minutes or until done. Be careful not to overcook. Season with salt and pepper to taste.

Step 4

Place strained spaghetti in dish and place the scallops and sauce on top. Serve with grated Parmesan cheese.

Nutritional Information

Scallops and Spinach over Pasta Recipe

Servings Per Recipe:12

Calories: 228.1

% Daily Value *

Protein: 24.2g 48%

Carbohydrates: 24.8g 8%

Dietary Fiber: 1.6g 6%

Sugars: 0.9g

Fat: 3g 5%

Saturated Fat: 0.6g 3%

Cholesterol: 38.9mg 13%

Vitamin A Iu: 2839.5IU 57%

Niacin Equivalents: 8.3mg 64%

Vitamin B6: 0.3mg 16%

Vitamin C: 5.3mg 9%

Folate: 119.2mcg 30%

Calcium: 82.2mg 8%

Iron: 1.7mg 10%

Magnesium: 96.9mg 35%

Potassium: 513.4mg 14%

Sodium: 227.4mg 9%

Thiamin: 0.3mg 32%

Calories From Fat: 27.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.