Scallop And Vegetable Fettuccine Recipe

Name: Scallop And Vegetable Fettuccine
Ingredients: 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

by CookEatShare Cookbook

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Servings: 8

Ingredients

Cost per serving $2.58 view details

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

Directions

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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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%

Scallop And Vegetable Fettuccine Recipe

Ingredients