Scallops and Vegetables over Penne
Source of Recipe
Unknown
Scallops and Vegetables over Penne
Exchanges
WW Points
Makes 6 servings.
2 tablespoons olive oil
3 onions, chopped
3 garlic cloves, minced
1 28-ounce can crushed tomatoes (no salt added)
2 green bell peppers, seeded and chopped
1 medium zucchini, chopped
2 pounds sea scallops
1/2 cup low-sodium chicken broth
1/4 cup minced basil
2 tablespoons fresh lemon juice
6 cups hot cooked penne
1/4 cup minced parsley
In a large nonstick skillet, heat the oil. Add onions and garlic; cook, stirring as needed, until softened, about 5 minutes. Add tomatoes, peppers and zucchini; bring to a boil. Reduce heat and simmer, uncovered, until slightly thickened, about 5 minutes.
Add scallops, broth, basil and lemon juice; bring to a boil. Reduce heat and simmer, stirring as needed, until the scallops are opaque, about 5 minutes..
Place pasta in a large serving bowl. Add the scallop mixture and parsley; toss to coat.
Per serving; 423 calories, 7 g total fat, 1 g saturated fat, 47 mg cholesterol, 259 mg sodium, 56 g total carbohydrate, 5 g dietary fiber, 33 g protein, 114 mg calcium. +++++ Exchanges: 2 breads, 1 fruit/Vegetable, 2 Milks +++++ WWP: 8
|
|
member logon
