| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Pasta, Quickly pre, Seafood | 2 | Servings | |
INGREDIENTS
| 1 | t | Margarine |
| 2 | T | Shallots, minced |
| 1 | Garlic, minced | |
| 1 | oz | Bay scallops |
| 6 | Asparagus spears, blanched | |
| cut diagonally into 1" | ||
| pieces | ||
| 1/2 | c | Low fat milk |
| 1/4 | c | Half-and-half |
| 1 | oz | Parmesan cheese |
| 2 | T | Cream cheese |
| 1/8 | t | White pepper |
| 1 | c | Angel hair pasta, cooked |
INSTRUCTIONS
In 10-inch nonstick skillet heat margarine over medium heat until bubbly and hot;add shallots and garlic and saute until scallops begin to turn opaque, about 5 minutes; add asparagus and cook, stirring occasionally, for 2 minutes longer. Stir in remaining ingredients except pasta and cook stirring constantly, until mixture comes just to a boil. To serve, arrange pasta in serving bowl; top with scallop mixture and toss to combine. Serving Ideas : Serve with carrots and salad. NOTES : Angel hair pasta cooks quickly and the strands will stick together if prepared in advance. Therefore prepare sauce first, then cook the pasta. Recipe by: Weight Watcher's Quick and Easy p.96 Posted to EAT-LF Digest by Pisceanmom@aol.com on Feb 17, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 772
Calories From Fat: 134
Total Fat: 15.2g
Cholesterol: 30.9mg
Sodium: 5042.6mg
Potassium: 3079.6mg
Carbohydrates: 128.4g
Fiber: 18.1g
Sugar: 29.8g
Protein: 44.9g