Spinach fettuccine is a tasty way to get in your veggie servings. Tossed with scallops, this dish a great source of vitamin B12 and protein. You can also substitute chicken, which is also a lean source of protein.


Recipe Summary test

2 mins
15 mins
17 mins
4 servings (serving size: about 3/4 cup scallops and 1 cup pasta)


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain.

  • Rinse scallops, and pat dry with a paper towel. Sprinkle scallops with pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add half of scallops; cook 3 minutes on each side or until done. Remove scallops from pan; keep warm. Repeat procedure with remaining scallops.

  • Combine olive oil and next 3 ingredients; set aside.

  • Place same pan over high heat until hot. Add wine and green onions, and cook 1 minute. Add olive oil mixture; cook 15 seconds. Add scallops and any accumulated juices; cook 15 seconds, stirring constantly. Spoon scallops and juices over pasta. Sprinkle with parsley.


Cooking Light Superfast Suppers

Nutrition Facts

375 calories; calories from fat 23%; fat 9.7g; saturated fat 1.1g; mono fat 5.2g; poly fat 1.1g; protein 34.8g; carbohydrates 36.9g; fiber 2.1g; cholesterol 56mg; iron 2.7mg; sodium 635mg; calcium 94mg.