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Angel Hair Pasta with Scallop Saute

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Fish/seafoo Pasta

Ingredients:

  • 1 ts Margarine
  • 2 tb Shallots; minced
  • 1 sm Garlic; minced
  • 1 oz Bay scallops
  • 6 Asparagus spears; blanched cut diagonally into 1" pieces
  • 1/2 c Low fat milk
  • 1/4 c Half-and-half
  • 1 oz Parmesan cheese
  • 2 tb Cream cheese
  • 1/8 ts White pepper
  • 1 c Angel hair pasta; cooked

Directions:

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 Watcher's Quick and Easy p.96
 
Posted to EAT-LF Digest by Pisceanmom@aol.com on Feb 17, 1998