Directions:
- Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute carrots in oil for 4 minutes. Add the peas, onions and garlic; saute 3 minutes longer or until carrots are tender. Remove vegetables and keep warm. Drain fettuccine and toss with butter; keep warm.
- In the skillet, combine wine, water, tarragon, bouillon and cayenne. Bring to a boil; add scallops. Reduce heat; simmer, uncovered, for 1 minute. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and scallops are opaque. Add pasta and vegetables; heat through. Sprinkle with Parmesan. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 354.41 Kcal (1484 kJ) | ||
| Calories from fat | 67.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.51g | 12% | |
|---|---|---|---|
| Cholesterol | 74.05mg | 25% | |
| Sodium | 670.15mg | 28% | |
| Potassium | 421.51mg | 9% | |
| Total Carbs | 44.47g | 15% | |
| Sugars | 4.52g | 18% | |
| Dietary Fiber | 3.23g | 13% | |
| Protein | 24.5g | 49% | |
| Vitamin C | 22.6mg | 38% | |
| Vitamin A | 1.1mg | 35% | |
| Iron | 75.4mg | 419% | |
| Calcium | 94.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 130.01 Kcal (544 kJ) | ||
| Calories from fat | 24.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.75g | 12% | |
|---|---|---|---|
| Cholesterol | 27.16mg | 25% | |
| Sodium | 245.83mg | 28% | |
| Potassium | 154.62mg | 9% | |
| Total Carbs | 16.31g | 15% | |
| Sugars | 1.66g | 18% | |
| Dietary Fiber | 1.19g | 13% | |
| Protein | 8.99g | 49% | |
| Vitamin C | 8.3mg | 38% | |
| Vitamin A | 0.4mg | 35% | |
| Iron | 27.7mg | 419% | |
| Calcium | 34.6mg | 9% | |
* 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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