Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
472
Calories
44g
Protein
9g
Fat
54g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Shrimp | 100g cooked | 99 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups cooked pasta
- Nonfat cooking spray
- 3 cloves garlic, crushed and minced
- 1 pound scallops
- 3/4 cup sun-dried tomatoes, sliced
- 3 cups arugula
- 2 teaspoons grated lemon zest
- 1/4 cup fresh squeezed lemon juice
- Fresh grated Parmesan cheese (optional)
Directions
1
1.Cook pasta according to package instructions.
2
2.Spray a medium sized skillet with nonfat cooking spray and heat over high heat. Add garlic and saute for 1 minute.
3
3.Add scallops and cook for about 2 minutes on each side or until cooked through. Set aside and cover to keep warm.
4
4.Drain pasta then add to the scallops.
5
5.Add tomatoes, arugula, lemon zest and lemon juice then toss until combined.
6
6.Divide equally on plates then serve. Pass the Parmesan at the table.
Recipe sourced from
fandom