Directions:
- Cook pasta per package directions, omitting any salt; drain and reserve about 1/4 to 1/3 cup of the pasta water; set aside. Mince garlic; rinse all vegetables and herbs. Chop squash, tomato, parsley and basil; set aside. Heat oil in a large nonstick saucepan over medium heat; sauté onion and garlic 2-3 minutes. If using fresh shrimp, peel, devein, rinse and pat dry. Defrost, rinse and pat dry if using frozen shrimp. Rinse and pat dry the scallops. Add shrimp, scallops, squash and bell pepper to saucepan; cook about 4-5 minutes or until shrimp is pink and scallops are opaque. Add cooked pasta with reserve liquid, chopped tomato, basil and parsley; stir to combine and heat throughly. Sprinkle with Parmesan cheese and serve
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 534.4 Kcal (2237 kJ) | ||
| Calories from fat | 236.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.25g | 40% | |
|---|---|---|---|
| Cholesterol | 87.02mg | 29% | |
| Sodium | 1087.47mg | 45% | |
| Potassium | 909.56mg | 19% | |
| Total Carbs | 60.06g | 20% | |
| Sugars | 13.66g | 55% | |
| Dietary Fiber | 4.01g | 16% | |
| Protein | 16.33g | 33% | |
| Vitamin C | 127mg | 212% | |
| Vitamin A | 2.4mg | 79% | |
| Iron | 42mg | 234% | |
| Calcium | 105.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 95.35 Kcal (399 kJ) | ||
| Calories from fat | 42.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.68g | 40% | |
|---|---|---|---|
| Cholesterol | 15.53mg | 29% | |
| Sodium | 194.03mg | 45% | |
| Potassium | 162.29mg | 19% | |
| Total Carbs | 10.72g | 20% | |
| Sugars | 2.44g | 55% | |
| Dietary Fiber | 0.71g | 16% | |
| Protein | 2.91g | 33% | |
| Vitamin C | 22.7mg | 212% | |
| Vitamin A | 0.4mg | 79% | |
| Iron | 7.5mg | 234% | |
| Calcium | 18.8mg | 11% | |
* 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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