Related recipes: Cheese, Italian, Main Dishes, National Fisheries Institute, Pasta, Scallops, Seafood, Spinach, Sweet Pepper
Preparation facts
Yield: 4 servings
Ingredients
2-3 Tbs olive oil
1 1/2 cups onion, finely chopped
2 Tbs garlic, minced
1/8 tsp cayenne pepper
1 cup red bell pepper, slivered
1/3 cup fresh lemon juice
1 Tbs brown sugar
1 Tbs lemon zest, minced
1 Tbs salt
1 tsp black pepper
3/4 lb cooked linguine
1 10-ounce package frozen, chopped spinach, thawed and drained
1/3 cup feta cheese, coarsely chopped
1 1/2 lbs cooked scallops
Directions
Heat oil in 12-inch heavy skillet on medium-low heat until hot. Add onion, garlic, cayenne, and bell pepper; cook uncovered until tender, about 10 minutes. Add lemon juice, brown sugar, zest, salt and pepper; heat one minute.
While preparing onion/pepper mixture, bring a large pot of water to a boil; salt to taste. Cook pasta until tender, 8-10 minutes. About one minute before pasta is cooked, add spinach. Drain pasta and spinach and place in a large, warm serving bowl. Add onion/pepper mixture and toss to coat. Taste and adjust seasonings. Add cooked scallops (warmed slightly if they're large) to pasta and sprinkle with feta cheese.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
