Source: Parents Magazine

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Recipe Summary test

prep:
20 mins
total:
25 mins
Servings:
4
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Scallop Pasta

Ingredients

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Directions

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  • In a large pot cook the pasta according to package directions in lightly salted water. Reserve 1/2 cup of pasta water and drain. In the same pot, toss the pasta with the reserved pasta water, pesto, and 1/4 teaspoon salt.

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  • Season the scallops with 1/4 teaspoon salt and pepper to taste. In a large nonstick skillet heat the oil over medium-high heat. Cook the scallops until golden brown on both sides, about 6 minutes total. Serve over the pasta with the lemon wedges.

Nutrition Facts (Scallop Pasta)

500 calories; total fat 19g; saturated fat 3g; polyunsaturated fat 4g; monounsaturated fat 11g; cholesterol 30mg; sodium 562mg; potassium 517mg; carbohydrates 37g; fiber 3g; sugar 3g; protein 25g; trans fatty acid 0g; vitamin a 1194IU; vitamin c 21mg; thiamin 1mg; riboflavin 0mg; niacin equivalents 6mg; vitamin b6 0mg; folate 186mcg; vitamin b12 1mcg; calcium 79mg; iron 3mg.

Weekend-Prepped Pesto

Ingredients

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Directions

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  • Cook kale in boiling water for 30 seconds. Drain well. In a food processor combine the kale, olive oil, Parmesan, walnuts, garlic, and salt. Process until smooth. Refrigerate.

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