| Ingredients: 1 Teaspoon(s) Margarine 2 Tablespoon(s) Shallots, minced 1 Garlic, minced 1 Ounce(s) Bay scallops 6 Asparagus spears, blanched cut diagonally into 1" pieces 1/2 Cup(s) Low fat milk 1/4 Cup(s) Half-and-half 1 Ounce(s) Parmesan cheese 2 Tablespoon(s) Cream cheese 1/8 Teaspoon(s) White pepper 1 Cup(s) Angel hair pasta, cooked |
Directions:
In 10-inch nonstick skillet heat margarine over medium heat until bubbly and hot;add shallots and garlic and saute until scallops begin to turn opaque, about 5 minutes; add asparagus and cook, stirring occasionally, for 2 minutes longer. Stir in remaining ingredients except pasta and cook stirring constantly, until mixture comes just to a boil. To serve, arrange pasta in serving bowl; top with scallop mixture and toss to combine. 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. Recipe by: Weight Watcher's Quick and Easy p.96 Posted to EAT-LF Digest by Pisceanmom@aol.com on Feb 17, 1998 Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 772 Calories From Fat: 134 Total Fat: 15.2g Cholesterol: 30.9mg Sodium: 5042.6mg Potassium: 3079.6mg Carbohydrates: 128.4g Fiber: 18.1g Sugar: 29.8g Protein: 44.9g |