Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Scallops And Spinach Linguine
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- #50023
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1/3 cup olive oil
2 cloves garlic, peeled
1/8 teaspoon ground red pepper
3 cups canned peeled plum tomatoes, pureed
1 pound scallops
6 ounces fresh spinach leaves, washed
2 tablespoons sour cream or low-fat yogurt
PASTA
14 ounces linguine
4 quarts water
4 teaspoons salt
directions
Heat all but 2 tablespoons of the olive oil in a large saute pan.
Add the garlic and saute until golden and then remove. Add the red pepper or Tabasco and the pureed tomatoes, and simmer about 15 minutes.
Cook the pasta in abundant boiling, salted water.
While the pasta cooks, heat the last of the olive oil in a separate saute pan and saute the scallops about 3 minutes. Add the spinach and saute 1 minute.
Add the tomato sauce and sour cream or yogurt and mix well. Remove from heat.
When the pasta has cooked about 8 to 10 minutes and is al dente, drain it thoroughly, toss it with the sauce, and serve.
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nutrition data
554 calories, 8 grams fat, 85 grams carbohydrates, 34 grams protein per serving.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
reviews & comments
December 25, 2013
This had amazing flavor and a great way to cook up scallops and pasta. I topped the servings with fresh grated parmesan cheese for a little extra touch.
March 18, 2006
Absolutely wonderful, fairly easy to make and well worth the effort!