In 10-inch nonstick skillet heat margarine over medium heat until bubbly and hot;add shallots and garlic and saute until scallops begin to turn opaque, about 5 minutes; add asparagus and cook, stirring occasionally, for 2 minutes longer. Stir in remaining ingredients except pasta and cook stirring constantly, until mixture comes just to a boil. To serve, arrange pasta in serving bowl; top with scallop mixture and toss to combine. Serving Ideas : Serve with carrots and salad. NOTES : Angel hair pasta cooks quickly and the strands will stick together if prepared in advance. Therefore prepare sauce first, then cook the pasta. Recipe by: Weight Watchers Quick and Easy p.96 Posted to EAT-LF Digest by Pisceanmom@aol.com on Feb 17, 1998
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (441g)|
|Recipe Makes: 2|
|Calories from Fat: 348 (56%)|
|Amt Per Serving||% DV|
|Total Fat 38.6g||51 %|
|Saturated Fat 21.3g||107 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 3g|
|Cholesterol 152.3mg||47 %|
|Sodium 434.8mg||15 %|
|Potassium 629mg||17 %|
|Total Carbohydrate 47g||14 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 46g|
|Protein 22.9g||33 %|
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Calories per serving: 619
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