Scallop and Broccoli Linguine with Pesto Cream

Scallop and Broccoli Linguine with Pesto Cream

Dinner ready in 30 minutes! Enjoy this pasta made using scallops, Green Giant vegetables – perfect if you love Italian cuisine.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

(1

8
oz uncooked linguine
1
pkg (12 oz) Green Giant Valley Fresh Steamers® Select® frozen broccoli florets
1
tablespoon butter or margarine
3/4
lb fresh or frozen uncooked bay scallops, thawed, rinsed
1
jar (2.5 oz) Green Giant® sliced mushrooms, drained
1/2
cup nonfat half-and-half or milk
1
tablespoon Gold Medal® all purpose flour
1/3
cup purchased pesto
  1. 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.
  2. Meanwhile, in large skillet, melt butter over medium-high heat. Add scallops and mushrooms; cook 3 minutes.
  3. 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.
Makes 4 (1 1/2-cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Info
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.
Ingredient Substitution
Fresh broccoli florets can be used in place of the frozen broccoli florets.

Nutrition Information:

1 Serving (1 1/2 Cups)
  • Calories 470
    • (Calories from Fat 140),
  • Total Fat 15g
    • (Saturated Fat 3g,),
  • Cholesterol 30mg;
  • Sodium 430mg;
  • Total Carbohydrate 56g
    • (Dietary Fiber 4g,
    • Sugars 6g),
  • Protein 28g;
Percent Daily Value*:
    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.