Directions:
- Rinse scallops and pat dry with paper towels.
- Cook pasta in lightly salted water according to package directions. Drain and return pasta to hot pan.
- Meanwhile, in a large skillet cook scallops, lemon peel, red pepper and garlic in hot butter over medium heat for 3-4 minutes or until scallops turn opaque. Add lemon juice, tossing to coat. Add scallop mixture, spinach and carrot to cooked pasta, tossing lightly to combine. If desired, garnish with lemon slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 397.55 Kcal (1664 kJ) | ||
| Calories from fat | 72.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.04g | 12% | |
|---|---|---|---|
| Cholesterol | 61.75mg | 21% | |
| Sodium | 791.4mg | 33% | |
| Potassium | 665.81mg | 14% | |
| Total Carbs | 51.62g | 17% | |
| Sugars | 4.14g | 17% | |
| Dietary Fiber | 3.6g | 14% | |
| Protein | 31.6g | 63% | |
| Vitamin C | 10.4mg | 17% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 200.6mg | 1115% | |
| Calcium | 43.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 169.53 Kcal (710 kJ) | ||
| Calories from fat | 30.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.43g | 12% | |
|---|---|---|---|
| Cholesterol | 26.33mg | 21% | |
| Sodium | 337.49mg | 33% | |
| Potassium | 283.94mg | 14% | |
| Total Carbs | 22.01g | 17% | |
| Sugars | 1.76g | 17% | |
| Dietary Fiber | 1.54g | 14% | |
| Protein | 13.47g | 63% | |
| Vitamin C | 4.4mg | 17% | |
| Vitamin A | 0.2mg | 13% | |
| Iron | 85.6mg | 1115% | |
| Calcium | 18.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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