Directions:
- In a large pot with boiling salted water cook fettuccini pasta until al dente. Drain. Stir in pesto sauce and 2 tablespoons of olive oil.
- Meanwhile, in a large skillet, saute onion and garlic in 3 tablespoons olive oil until soft. Add green bell pepper, mushrooms and cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste, and bring to a boil. Add scallops and toss for 2 minutes. Take care not to overcook the scallops, as they will toughen when exposed to prolonged heat.
- Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 910.76 Kcal (3813 kJ) | ||
| Calories from fat | 401.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.56g | 69% | |
|---|---|---|---|
| Cholesterol | 89.15mg | 30% | |
| Sodium | 1064.65mg | 44% | |
| Potassium | 369mg | 8% | |
| Total Carbs | 99.48g | 33% | |
| Sugars | 3.75g | 15% | |
| Dietary Fiber | 4.61g | 18% | |
| Protein | 28.31g | 57% | |
| Vitamin C | 34.5mg | 57% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 45.7mg | 254% | |
| Calcium | 105.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 269.82 Kcal (1130 kJ) | ||
| Calories from fat | 118.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.2g | 69% | |
|---|---|---|---|
| Cholesterol | 26.41mg | 30% | |
| Sodium | 315.42mg | 44% | |
| Potassium | 109.32mg | 8% | |
| Total Carbs | 29.47g | 33% | |
| Sugars | 1.11g | 15% | |
| Dietary Fiber | 1.37g | 18% | |
| Protein | 8.39g | 57% | |
| Vitamin C | 10.2mg | 57% | |
| Vitamin A | 0.4mg | 39% | |
| Iron | 13.5mg | 254% | |
| Calcium | 31.2mg | 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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