Recipe Details
Ingredients
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12ouncesspaghetti
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1tablespoonolive oil
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1(10 ounce) packagefrozen chopped spinach, thawed
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¼cupwater
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1tablespoonfresh lemon juice
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1/4teaspoongarlic powder, or to taste
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3poundsbay scallops, raw
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salt and pepper to taste
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¼cupgrated Parmesan cheese
Cooking Directions
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Bring a large pot of lightly salted water to a boil. Add pasta and cook in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
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Meanwhile, heat olive oil in a medium skillet over medium heat. Sauté spinach in hot oil until heated through. Stir in water, lemon juice, and garlic powder.
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Add scallops and cook until opaque, about 3 minutes. Be careful not to overcook. Season with salt and pepper.
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Transfer spaghetti to a serving dish. Pour scallops and sauce over the top. Sprinkle with Parmesan cheese to serve.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories228 | |
| % Daily Value * | |
| Total Fat 3g |
4% |
| Saturated Fat 1g |
3% |
| Cholesterol 39mg |
13% |
| Sodium 227mg |
10% |
| Total Carbohydrate 25g |
9% |
| Dietary Fiber 2g |
6% |
| Total Sugars 1g |
|
| Protein 24g |
48% |
| Vitamin C 5mg |
6% |
| Calcium 82mg |
6% |
| Iron 2mg |
9% |
| Potassium 513mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Dish Photos
