Scallops, Mushroom And Spinach Notta Pasta Recipe

Name: Scallops, Mushroom And Spinach Notta Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 5 shallots, minced small; 2 garlic cloves, finely minced; 12 ounces white mushrooms, sliced; 1 lb scallops; 2 tablespoons flour; 1/2 cup vermouth or 1/2 cup white wine; 1 cup fat-free half-and-half; 1 teaspoon salt; 1/2 - 1 teaspoon cracked black pepper; crushed red pepper flakes (optional); 2 teaspoons fresh dill (optional); 1/4 teaspoon fresh grated nutmeg; 10 ounces frozen chopped spinach, thawed & squeezed dry; 8 ounces notta pasta (1/2 a box); 3 -4 tablespoons grated parmesan cheese; toasted almond, for garnish (optional)

Servings: persons

1 tablespoon butter
5 shallots, minced small
2 garlic cloves, finely minced
12 ounces white mushrooms, sliced
1 lb scallops
2 tablespoons flour
1/2 cup vermouth or 1/2 cup white wine
1 cup fat-free half-and-half
1 teaspoon salt
1/2 - 1 teaspoon cracked black pepper
crushed red pepper flakes (optional)
2 teaspoons fresh dill (optional)
1/4 teaspoon fresh grated nutmeg
10 ounces frozen chopped spinach, thawed & squeezed dry
8 ounces notta pasta (1/2 a box)
3 -4 tablespoons grated parmesan cheese
toasted almond, for garnish (optional)

1
In a large nonstick skillet, melt butter. Saute shallots, garlic and mushrooms until almost soft.
2
Add scallops. Saute until just barely cooked(opaque). Scallops should be tender and NOT RUBBERY. Using a colander, strain the scallop/mushroom mixture, reserving liquid.
3
Place scallop/mushroom mixture into a bowl. Cover and set aside. Return liquid to skillet.
4
In a small bowl, whisk flour and vermouth or white wine together until smooth.
5
Add half & half, salt, pepper, nutmeg, flour/wine mixture and dill(if using) to skillet. Bring to a boil, stirring constantly. Reduce to a simmer.
6
Add spinach. Turn off heat.
7
Prepare Notta Pasta according to package for pasta being careful not to overcook.
8
Drain and toss with Parmesan cheese. Salt and pepper to taste and add sprinkling of red pepper, if desired.
9
Pour into your favorite pasta bowl or serving platter.
10
Add the scallop/mushroom mixture back to spinach sauce and bring to a gentle simmer.
11
Pour over Notta Pasta and garnish with nuts.
12
Now serve immediately.

699

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon butter, 5 shallots, minced small, 2 garlic cloves, finely minced, 12 ounces white mushrooms, sliced, and more.

Yes, Scallops, Mushroom And Spinach Notta Pasta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops, Mushroom And Spinach Notta Pasta

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