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Ingredientes
- 10 ounce fresh white or possibly spinach fettu
- 1/4 c. dry white wine
- 2 c. broccoli florets
- 1/2 c. chicken broth or possibly clam juice
- 1 Tbsp. extra virgin olive oil
- 1/4 tsp nutmeg
- 2 x cloves garlic, crushed
- 1/4 tsp white pepper
- 1 x red or possibly yellow pepper, cored
- 1/4 tsp salt
- Â Â seeded and diced
- 1 tsp cornstarch
- 4 ounce mushrooms, sliced
- 2 tsp lemon juice
- 3/4 lb bay or possibly sea scallops
Direcciones
- Bring 2 qts of salted water to a boil. Add in fettuccine and bring to a boil.
- Add in broccoli florets and cook 3 to 5 min, till tender.( if using dry pasta, cook pasta 5 min, then add in broccoli and cook 4 to 5 min more.)Drain and toss. Heat oil in large, nonstick skillet over medium heat.
- Sauteegarlic one minute, till fragrant. Add in peppers and mushrooms. Cook, stirring constantly for 3 to 4 min, or possibly till peppers begin to soften. Stir in scallops with any accumulated juice. Cook just till scallops begin to go opaque. Stir in white wine and broth.
- Add in nutmeg, white pepper, and salt.
- Bring liquid to a simmer and cook 2 to 4 min more depending on size of scallops.
- In a small dish blend cornstarch and lemon juice to a smooth paste and stir into scallop mix.Cook just till sauce thickens slightly.Turn hot pasta into serving bowl. Add in scallop mix and toss to coat pasta.
- If you like sprinkle with Parmesan cheese.
- Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 4 servings | |
| Calories 75 | |
| Calories from Fat 35 | 47% |
| Total Fat 3.97g | 5% |
| Saturated Fat 0.76g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 205mg | 9% |
| Potassium 275mg | 8% |
| Total Carbs 6.08g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.14g | 1% |
| Protein 2.29g | 4% |
