Angel Hair Pasta with Scallops, Spinach and Pine Nuts

Photo by Pat C.
Adapted from cookingclub.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cookingclub.com

Ingredients

  • Sea scallops are large and remain tender when cooked. When buying scallops, look for a creamy white color and a sweet, fresh smell.

  • 8

    oz. angel hair or capellini pasta

  • 1

    lb. sea scallops

  • 1/2

    teaspoon salt

  • 3

    tablespoons butter

  • 2

    garlic cloves, finely minced

  • 5

    oz. fresh spinach, coarsely chopped (9 cups)

  • 1/2

    cup pine nuts, toasted*

  • 1

    cup (4 oz.) freshly grated Parmesan cheese

Directions

1. Cook pasta in large pot of boiling salted water 2 minutes or until al dente; drain. Meanwhile, dry scallops with paper towels; sprinkle with salt. 2. Melt butter in large skillet over medium-high heat. Add scallops and garlic; cook 3 to 4 minutes or until scallops are opaque and golden brown, turning once. Remove from skillet. 3. Turn off heat; add spinach to skillet. Gently stir 1 to 2 minutes or until wilted. Add pasta, scallops and pine nuts; toss to mix. Sprinkle with cheese. TIP *Toast pine nuts in dry skillet over medium heat, stirring constantly, or microwave on high 1 to 3 minutes or until lightly browned. 4 servings PER SERVING: 595 calories, 27.5 g total fat (12 g saturated fat), 37 g protein, 53 g carbohydrate, 65 mg cholesterol, 1270 mg sodium, 4.5 g fiber

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