Dinner ready in 30 minutes! Enjoy this pasta made using scallops, vegetables – perfect if you love Italian cuisine.
oz uncooked linguine
pkg (12 oz) frozen broccoli florets
tablespoon butter or margarine
lb fresh or frozen uncooked bay scallops, thawed, rinsed
jar (2.5 oz) sliced mushrooms, drained
cup nonfat half-and-half or milk
tablespoon Gold Medal™ all purpose flour
cup purchased pesto
In Dutch oven or large saucepan, cook linguine as directed on package, adding broccoli during last 3 to 5 minutes of cooking time. Cook until linguine and broccoli are tender. Drain; return to Dutch oven. Cover to keep warm.
Meanwhile, in large skillet, melt butter over medium-high heat. Add scallops and mushrooms; cook 3 minutes.
In small bowl, combine half-and-half and flour; blend well. Add flour mixture to scallop mixture; cook and stir over medium heat until mixture is bubbly and thickened and scallops are opaque. Add scallop mixture and pesto to cooked linguine and broccoli; toss gently to coat.
Bay scallops are tiny 1/2-inch diameter scallops from East Coast waters. Bay scallops are more tender and sweet than sea scallops, which measure about 1 1/2 inches. Sea scallops may be used in place of the bay scallops in this recipe. Cut the larger scallops into quarters so they will cook quickly.
Fresh broccoli florets can be used in place of the frozen broccoli florets.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 1/2 Cups
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:3 1/2 Starch; 3 1/2 Other Carbohydrate; 1 Vegetable; 2 Very Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.