Cooking Recipes:


Lickety-Split Linguine with Scallops and Tomatoes

1

lb

Linguine, Spaghetti or Thin Spaghetti, uncooked

1

28-oz. can crushed tomatoes in puree

12

oz

small scallops, quartered

1/2

tsp

hot red pepper flakes

5

Tbs

chopped fresh parsley

1

tsp

dried oregano

1

tsp

dried basil

Salt to taste

Pepper to taste

1/4

cup

grated Parmesan cheese

1

Prepare pasta according to package directions.

2

While pasta is cooking, heat tomatoes in a large saucepan until simmering. Simmer scallops in sauce for 2 minutes. Stir in the hot red pepper flakes, parsley, oregano and basil.

3

When pasta is done, drain it well. Toss pasta with sauce, season with salt and pepper, top with Parmesan cheese and serve immediately.

Servings: 4

Nutrition Facts

Serving size: 1/4 of a recipe.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information provided by the recipe author.

Amount Per Serving

Calories

671

Calories From Fat (7%)

45,96

% Daily Value

Total Fat 5g

8%

Cholesterol 0mg

0%

Sodium 196mg

8%

Total Carbohydrates 115g

38%

Protein 38g

76%

Recipe Type: Main Dish, Pasta, Seafood