Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Three-Green Pasta With Scallops and Pesto Sauce Recipe
    Lost? Site Map

    Three-Green Pasta With Scallops and Pesto Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    michaela1112's Note:

    Asparagus, green beans and peas give this pasta its name. Start with an antipasto platter of purchased marinated vegetables, cured meats and cheeses. Serve the pasta with some crusty Italian bread. Champagne makes a festive beverage.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring large pot of salted water to boil. Add asparagus and green beans and cook until just crisp-tender, about 5 minutes. Transfer vegetables to bowl, using strainer. Add fettuccine to water and boil until just tender but still firm to bite, stirring pasta occasionally.
    2. 2
      Meanwhile, melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add asparagus, green beans and peas. Season with salt and pepper; stir until heated through and coated with butter, about 1 minute. Return vegetables to bowl. Melt remaining 1 1/2 tablespoons butter in same skillet. Add quartered sea scallops, season with salt and pepper and sauté until just cooked through, about 1 minute. Remove from heat.
    3. 3
      Drain pasta and return to skillet. Add vegetables, scallops, pesto, cream and lemon juice and stir over low heat until pasta is coated with sauce. Season to taste with salt and pepper and serve.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Three-Green Pasta With Scallops and Pesto Sauce

    Serving Size: 1 (322 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 461.8
     
    Calories from Fat 144
    31%
    Total Fat 16.0 g
    24%
    Saturated Fat 8.7 g
    43%
    Cholesterol 117.1 mg
    39%
    Sodium 552.0 mg
    23%
    Total Carbohydrate 54.2 g
    18%
    Dietary Fiber 5.3 g
    21%
    Sugars 4.6 g
    18%
    Protein 26.0 g
    52%

    The following items or measurements are not included:

    pesto sauce

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites