Lemony Scallop and Spinach Pasta

1. 1

   Rinse scallops and pat dry with paper towels.

2. 2

   Cook pasta in lightly salted water according to package directions.

3. 3

   Drain and return pasta to hot pan.

4. 4

   Meanwhile, in a large skillet cook scallops, lemon peel, red pepper and garlic in hot butter over medium heat for 3-4 minutes or until scallops turn opaque.

5. 5

   Add lemon juice, tossing to coat.

6. 6

   Add scallop mixture, spinach and carrot to cooked pasta, tossing lightly to combine.

7. 7

   If desired, garnish with lemon slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.