Scallop and Pasta Toss

Yield: 4 servings (serving size: about 2 cups)

Ingredients

• Cooking spray
• 1  tablespoon  reduced-calorie margarine
• 2  cups  diagonally sliced celery
• 1  cup  sliced mushrooms
• 1/2  cup  sliced green onions (about 2 onions)
• 1/2  cup  sliced carrot
• 2  garlic cloves, minced
• 3/4  pound  fresh bay scallops
• 2  tablespoons  water
• 2  teaspoons  white wine Worcestershire sauce
• 1/2  teaspoon  ground ginger
• 1/4  teaspoon  salt
• 1/8  teaspoon  pepper
• 4  cups  cooked spinach linguine (cooked without salt or fat)

Preparation

Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add celery and next 4 ingredients; sauté until crisp-tender. Add scallops and next 5 ingredients; cook 5 to 7 minutes or until scallops are opaque, stirring occasionally.

Place pasta in a large serving bowl; add scallop mixture, and toss gently. Serve immediately.

Nutritional Information

Calories:

323 (0.0% from fat)

Fat:

5g (sat 0.7g,mono 0.0g,poly 0.0g)

Protein:

23.3g

Carbohydrate:

46.8g

Fiber:

4.9g

Cholesterol:

28mg

Iron:

0.0mg

Sodium:

444mg

Calcium:

0.0mg