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Pasta Primavera With Scallops

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CATEGORY CUISINE TAG YIELD
Seafood, Vegetables, Meats Pasta, Seafood, Vegetables 6 Servings

INGREDIENTS

12 oz WHOLE WHEAT SPAGHETTI
2 c BROCOLI
1/2 LARGE ONION CHOPPED
1 t TAMARI OR SOY SAUCE
1/2 c CHICKEN STOCK
1 ds CAYENNE PEPPER
1/2 c SLICED MUSHROOMS
1/4 lb SEA SCALLOPS QUARTERED
1 MEDIUM CARROT SLICED THIN

INSTRUCTIONS

COOK THE PASTA UNTIL AL DENTA.MEANWHILE PLACE THE ONIONS IN A LARGE
SKILLET WIITH A 1/4 CUP OF THE STOCK ANDD COOK OVER MEDIUM HEAT UNTIL
TRANSLUCENT.ADD THE MUSHROOMS CARROTS,BROCOLI,AND REMAINING STOCK,SOY
SAUC AND CAYENNE.BRIING TO A BOIL.THEN REDUCE HEAT TO  LOW,COVER,SIMMER
JUST UNT THE BROCOLI IS BRIGHT GREEN,BUT STILL QUITE  HARD.ABOUT TEN
MINUTES..... STIR THE SEA SCALLOPS INTO THE VEGETABLES  AND COOK UNTIL
THE SCALLOPS ARE COOKED THROUGH AND OPAQUE AND THE  VEGETABLES ARE
CRISP ANDD TENDER. 1 2 MINUTES..... DRAIN THE  PASTA,PLACE ON A SERVING
PLATE,AND SPOON THE VEGETABLE MIXTURE ON  TOP.GARNISH WITH MINCED
PARSLEY,VARIATION USE 1/2 POUND OF  SCALLOPS............  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 90
Calories From Fat: 5
Total Fat: <1g
Cholesterol: <1mg
Sodium: 96.3mg
Potassium: 132.1mg
Carbohydrates: 18.3g
Fiber: 3.2g
Sugar: 2g
Protein: 4.1g


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