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New Year Spinach Fettuccine with Scallops recipe |
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2 servings
Ingredients:
1/2 pound dry fettuccine pasta6 tablespoons olive oil, divided1 (10 ounce) package frozen chopped spinach salt and pepper to taste3/4 pound scallops4 cloves garlic, sliced2 (4.5 ounce) cans sliced mushrooms, drained1 (10.75 ounce) can condensed cream of mushroom soup1 cup white wine ground black pepper to taste
Instructions:
Bring a large pot of lightly salted water to a boil.Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.Meanwhile, in a large skillet, heat 1 to 2 tablespoons of oil and add spinach and salt and pepper to taste.Saute spinach for 5 to 7 minutes or until wilted and no longer watery.Remove spinach from skillet and toss with pasta; transfer and keep warm.In the same skillet, heat 2 more tablespoons of oil and add scallops and 2 cloves of sliced garlic.Cook scallops for 1 to 2 minutes or until they appear opaque.Add scallops and garlic to fettuccine and spinach mix; transfer and keep warm.In the same skillet, heat 2 tablespoons of oil.Add 2 more cloves of sliced garlic and saute until golden.Add mushrooms, soup and white wine to skillet.Stir over medium heat for 8 minutes or until warm.Pour over fettuccine and spinach and add ground black pepper to taste; serve.
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