Linguine with scallops and spinach

4 servings

Ingredients

Quantity Ingredient
8 ounces Dry linguine pasta (4 cups after cooking)
1½ cup Chopped onion
3 tablespoons Olive oil
1 tablespoon Minced fresh garlic
3 tablespoons Fresh lemon juice
1 tablespoon Grated lemon zest
1 teaspoon Salt
¼ teaspoon Pepper
pinch Cayenne
1 cup Red bell pepper strips
1 pounds Bay scallops
5 cups Fresh spinach cut in 1\" wide strips
⅓ cup Crumbled feta cheese

Directions

Begin cooking pasta conventionally according to package directions.

Put onion and oil in a 2-quart glass measure or casserole. Cover with vented plastic wrap or lid and microwave on high 5 minutes. Add garlic, lemon juice, lemon zest, salt, pepper and cayenne; stir.

Place bell pepper on top of mixture; cover. Microwave on high 2 minutes. Toss peppers and scallops into onion mixture. Add spinach on top of mixture; cover. Stirring midway through cooking, microwave on high 3 minutes, or until scallops are opaque and spinach is limp.

When pasta tests done, drain and return to same pot. Toss scallop mixture into pasta and serve immediately, topped with cheese.

Nutrient data per serving: 798 calories; 69 grams protein; 15 grams fat (18% of total calories); 93 grams carbohydrates; 8 grams dietary fiber; 394 milligrams cholesterol; 1047 milligrams sodium.

Submitted By MICHAEL ORCHEKOWSKI On 08-07-95

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