Try this Three-Green Pasta with Scallops And Pesto Sauce recipe, or contribute your own.
Suggest a better descriptionBring large pot of salted water to boil. Add asparagus and green beans and cook until just crisp-tender, about 5 minutes. Transfer vegetables to bowl, using strainer. Add fettuccine to water and boil until just tender but still firm to bite, stirring pasta occasionally. Meanwhile, melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add asparagus, green beans and peas. Season with salt and pepper; stir until heated through and coated with butter, about 1 minute. Return vegetables to bowl. Melt remaining 1 1/2 tablespoons butter in same skillet. Add quartered sea scallops, season with salt and pepper and saute until just cooked through, about 1 minute. Remove from heat. Drain pasta and return to skillet. Add vegetables, scallops, pesto, cream and lemon juice and stir over low heat until pasta is coated with sauce. Season to taste with salt and pepper and serve. Serves 8. Bon Appetit June 1993
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Serving Size: 1 Serving (2169g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2083 | ||
Calories from Fat: 544 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.5g | 81 % | |
Saturated Fat 33.5g | 168 % | |
Monounsaturated Fat 16.2g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 153.2mg | 47 % | |
Sodium 276.6mg | 10 % | |
Potassium 1474.5mg | 39 % | |
Total Carbohydrate 364.3g | 107 % | |
Dietary Fiber 49.6g | 199 % | |
Sugars, other 314.6g | ||
Protein 35.1g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2083
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