Pasta With Scallops/vegetables

Our body’s health directly affects our disposition. You know how you feel when you are sick – more irritable, less social, more self-focused. Adversely, when you can get your body into its optimal performance, it stands to reason that it will positively affect your countenance, attitude and disposition. I am not giving an excuse to act in the flesh (when you don’t feel well) nor am I implying that true fruit is not of the Holy Spirit, but the loving attitude toward others that our Lord desires flows much easier when we are not laboring to get through life. We can easier get our minds off ourselves and on to the needs of others as Philippians 2:3-4 teaches. Isaiah 35:3 says, “Encourage the exhausted, and strengthen the feeble.” Wouldn’t you rather be on the encouraging and strengthening side than the exhausted and feeble side? Acts 20:35, “It is more blessed to give than to receive.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Meats	Italian	Fish, Italian, Pasta	4	Servings

INGREDIENTS

10	oz	Fresh white or spinach fettu
2	c	Broccoli florets
1	T	Olive oil
2		Cloves garlic, crushed
1		Red or yellow pepper, cored
		Seeded and diced
4	oz	Mushrooms, sliced
3/4	lb	Bay or sea scallops
1/4	c	Dry white wine
1/2	c	Chicken broth or clam juice
1/4	t	Nutmeg
1/4	t	White pepper
1/4	t	Salt
1	t	Cornstarch
2	t	Lemon juice

INSTRUCTIONS

Bring 2 quarts of salted water to a boil.Add fettuccine and bring to a
boil.Add broccoli florets and cook 3 to 5 minutes,until tender.( if
using dried pasta,cook pasta 5 minutes,then add broccoli and cook 4  to
5 minutes more.)Drain and toss. Heat oil in large,nonstick skillet
over medium heat.Saute garlic one minute,until fragrant.Add peppers
and mushrooms.Cook,stirring constantly for 3 to 4 minutes,or until
peppers begin to soften.Stir in scallops with any accumulated
juice.Cook just until scallops begin to go opaque.Stir in white wine
and broth.Add nutmeg,white pepper,and salt.Bring liquid to a simmer
and cook 2 to 4 minutes more depending on size of scallops. In a  small
dish blend cornstarch and lemon juice to a smooth paste and  stir into
scallop mixture.Cook just until sauce thickens  slightly.Turn warm
pasta into serving bowl.Add scallop mixture and  toss to coat pasta.If
dersired sprinkle with Parmesan cheese.Serve  warm.Makes 4 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 55 Calories From Fat: 31 Total Fat: 3.5g Cholesterol: 0mg Sodium: 147.9mg Potassium: 109.9mg Carbohydrates: 2.8g Fiber: <1g Sugar: <1g Protein: 1g