| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Pasta, Quickly pre, Seafood |
2 |
Servings |
INGREDIENTS
| 1 |
ts |
Margarine |
| 2 |
tb |
Shallots; minced |
| 1 |
sm |
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 |
tb |
Cream cheese |
| 1/8 |
ts |
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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