Lickety-Split Linguine with Scallops and Tomatoes
| Lickety-Split Linguine with Scallops and Tomatoes |
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| 1 lb |
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Linguine, Spaghetti or Thin Spaghetti, uncooked |
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| 1 |
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28-oz. can crushed tomatoes in puree |
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| 12 oz |
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small scallops, quartered |
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| 1/2 tsp |
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hot red pepper flakes |
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| 5 Tbs |
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chopped fresh parsley |
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| 1 tsp |
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dried oregano |
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| 1 tsp |
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dried basil |
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Salt to taste |
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Pepper to taste |
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| 1/4 cup |
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grated Parmesan cheese |
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| 1 |
Prepare pasta according to package directions. |
| 2 |
While pasta is cooking, heat tomatoes in a large saucepan until simmering. Simmer scallops in sauce for 2 minutes. Stir in the hot red pepper flakes, parsley, oregano and basil. |
| 3 |
When pasta is done, drain it well. Toss pasta with sauce, season with salt and pepper, top with Parmesan cheese and serve immediately. |
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| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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671.00 |
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| Calories From Fat (7%) |
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45.96 |
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% Daily Value |
| Total Fat 5.00g |
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8% |
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| Cholesterol 0.00mg |
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0% |
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| Sodium 196.00mg |
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8% |
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| Carbohydrates 115.00g |
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38% |
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| Net Carbohydrates 115.00g |
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| Protein 38.00g |
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76% |
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| Recipe Type |
| Main Dish, Pasta, Seafood |
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| Recipe Source |
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Source: National Pasta Association
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