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Suggest a better descriptionPrepare the spaghetti according to the package directions; drain, then set aside in a large bowl and keep warm. Meanwhile, in a large saucepan, heat the tomatoes and their juice over medium heat until bubbling. Reduce the heat to medium-low and add the scallops and simmer for 2 to 3 minutes, or until the scallops turn white and are no longer translucent Stir in the parsley flakes, oregano, basil, red pepper, salt, and black pepper. Pour over the cooked spaghetti; sprinkle with Parmesan cheese and serve immediately. NOTE: Linguine, angel hair, or your favorite kind of pasta works just as well as spaghetti! And if youd rather use canned clams, cut-up shrimp, or imitation crabmeat, those will all work as well as the scallops. NOTES : 4 servings
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Serving Size: 1 Serving (920g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1733 | ||
Calories from Fat: 97 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.8g | 14 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 11mg | 3 % | |
Sodium 226.8mg | 8 % | |
Potassium 1159.9mg | 31 % | |
Total Carbohydrate 338.7g | 100 % | |
Dietary Fiber 16.3g | 65 % | |
Sugars, other 322.4g | ||
Protein 64.1g | 92 % | |
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: 1733
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