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Ingredients
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16 ounces dry fettuccine pasta
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¼ cup pesto
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2 tablespoons olive oil
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3 tablespoons olive oil
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½ onion, chopped
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2 cloves garlic, minced
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1 green bell pepper, thinly sliced
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½ cup fresh sliced mushrooms
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2 tablespoons dry white wine
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2 tablespoons lemon juice
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salt to taste
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ground black pepper to taste
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1 pound scallops
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2 tablespoons grated Parmesan cheese
Directions
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In a large pot with boiling salted water cook fettuccini pasta until al dente. Drain. Stir in pesto sauce and 2 tablespoons of olive oil.
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Meanwhile, in a large skillet, saute onion and garlic in 3 tablespoons olive oil until soft. Add green bell pepper, mushrooms and cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste, and bring to a boil. Add scallops and toss for 2 minutes. Take care not to overcook the scallops, as they will toughen when exposed to prolonged heat.
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Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.
Nutrition Facts (per serving)
610 | Calories |
23g | Fat |
72g | Carbs |
31g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 610 | |
% Daily Value * | |
Total Fat 23g | 29% |
Saturated Fat 4g | 22% |
Cholesterol 36mg | 12% |
Sodium 279mg | 12% |
Total Carbohydrate 72g | 26% |
Dietary Fiber 4g | 15% |
Total Sugars 4g | |
Protein 31g | 62% |
Vitamin C 27mg | 30% |
Calcium 159mg | 12% |
Iron 4mg | 19% |
Potassium 596mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.