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Ingredientes
- 8 ounce uncooked fettuccine
- 1 T extra virgin olive oil
- 2 stalks celery, cut into strips
- 2 carrots, cut into strips
- 3 green onions, cut into strips
- 1/2 red bell pepper, cut into strips
- 1 pound raw scallops, cut into 1/4" pcs
- 1/2 c. dry white wine
- 3/4 c. grated Romano cheese
- Chopped parsley
Direcciones
- Cook pasta according to package directions. Drain and keep warm till sauce is finished. Meanwhile, heat extra virgin olive oil in a large non-stick frying pan. Add in vegetables and stir fry till crisp but tender (about 10 min).Add in scallops and toss till opaque and golden brown, about 2 min. Add in wine and cook 1 minute. Pour over liquid removed pasta. Add in cheese and toss well. Garnish with chopped parsley. Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 8 servings | |
| Calories 269 | |
| Calories from Fat 66 | 25% |
| Total Fat 7.47g | 9% |
| Saturated Fat 4.01g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 378mg | 16% |
| Potassium 374mg | 11% |
| Total Carbs 26.05g | 7% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.22g | 1% |
| Protein 20.62g | 33% |
