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Ingredients
- 1 tsp diet margarine
- 2 Tbsp. shallots chopped
- 1 sm garlic chopped
- 1 ounce bay scallops
- 6 x asparagus spears blanched cut diagonally into 1" pcs
- 1/2 c. lowfat 1% lowfat milk
- 1/4 c. half and half
- 1 ounce Parmesan cheese
- 2 Tbsp. lowfat cream cheese
- 1/8 tsp white pepper
- 1 c. angel hair pasta cooked
Directions
- In 10-inch nonstick skillet heat margarine over medium heat till bubbly and warm;add in shallots and garlic and saute/fry till scallops begin to turn opaque, about 5 min; add in asparagus and cook, stirring occasionally, for 2 min longer. Stir in remaining ingredients except pasta and cook stirring constantly, till mix comes just to a boil.
- To serve, arrange pasta in serving bowl; top with scallop mix and toss tocombine.
- Serving Ideas : Serve with carrots and salad.
- NOTES : Angel hair pasta cooks quickly and the strands will stick together if prepared in advance. Therefore prepare sauce first, then cook the pasta.
- Here's one of my favorite recipes...not the lowest in fat, but very tasty!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 290g | |
| Recipe makes 2 servings | |
| Calories 638 | |
| Calories from Fat 125 | 20% |
| Total Fat 14.26g | 18% |
| Saturated Fat 7.08g | 28% |
| Trans Fat 0.35g | |
| Cholesterol 39mg | 13% |
| Sodium 380mg | 16% |
| Potassium 583mg | 17% |
| Total Carbs 97.8g | 26% |
| Dietary Fiber 4.4g | 15% |
| Sugars 7.87g | 5% |
| Protein 28.27g | 45% |
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