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Scallops and Spinach Fettuccine with Red Bell Pepper Cream Sauce Recipe

Scallops and Spinach Fettuccine with Red Bell Pepper Cream Sauce Recipe

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Scallops and Spinach Fettuccine with Red Bell Pepper Cream Sauce

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Ingredients

Count

Nutrition

499

Calories

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Ingredients:

Serving

Directions:

Whisk first 7 ingredients in large bowl. Mix in scallops. Refrigerate at least 3 hours or overnight.
Cook fettuccine in large pot of boiling salted water until tender but still firm to bite. Drain well.
Meanwhile, heat heavy large skillet over medium-high heat. Remove scallops from marinade. Add to skillet and cook just until opaque in center, about 1 minute per side. Bring Red Bell Pepper Cream Sauce to simmer in another large skillet. Add fettuccine to Red Bell Pepper Cream Sauce and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Arrange scallops atop pasta. Drizzle any pan juices over scallops. Sprinkle with parsley and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	499.32 Kcal (2091 kJ)
Calories from fat	148.85 Kcal
		% Daily Value*
Total Fat	16.54g	25%
Cholesterol	48.56mg	16%
Sodium	861.81mg	36%
Potassium	334.85mg	7%
Total Carbs	57.98g	19%
Sugars	1.69g	7%
Dietary Fiber	2.67g	11%
Protein	29.26g	59%
Iron	2.7mg	15%
Calcium	35.8mg	4%

Amount Per 100 g
Calories	253.93 Kcal (1063 kJ)
Calories from fat	75.7 Kcal
		% Daily Value*
Total Fat	8.41g	25%
Cholesterol	24.7mg	16%
Sodium	438.27mg	36%
Potassium	170.29mg	7%
Total Carbs	29.49g	19%
Sugars	0.86g	7%
Dietary Fiber	1.36g	11%
Protein	14.88g	59%
Iron	1.4mg	15%
Calcium	18.2mg	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.

Tastes

salty
savory
bitter
sweet

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