Curried Scallops With Spinach

This recipe comes from the Alli website. This is a recipe for 1. I add drained pineapple topped with cottage chesse for dessert. It's a nice healthy meal.

• Ready In: 30 mins
• Serves: 1

Ingredients

• 2  ounces  whole wheat rotini pasta, uncooked
• 2  teaspoons margarine, canola-based, trans-fat free
• 2  tablespoons green onions, chopped
• 1⁄4 teaspoon curry powder
• 1  teaspoon tomato paste, canned, low-sodium
• 2  tablespoons  fat-free low-sodium chicken broth
• 2  tablespoons  evaporated skim milk, canned
• 1⁄2 cup spinach, fresh, chopped
• 4  ounces scallops, fresh
• 1  teaspoon olive oil, extra virgin
• 1⁄2 cup canned tomato, diced, no added salt

Directions

1. Cook pasta acorrding to package directions; drain and keep warm.
2. In a small skillet, melt margarine over medium-low heat.
3. Add the onion (washed and chopped) to skillet and cook, stirring occasionally, until it starts to soften, about 3 minutes.
4. Stir in curry powder and cook for 1 minute more.
5. Transfer the onion mixture to a blender or food processor and add the tomato paste, broth and evaporated milk.
6. Puree until smoothe. Return the sauce to the skillet and bring to a simmer.
7. Stir in the spinach (washed and chopped) and scallops.
8. Simmer, covered, until the scallops are just done, 3 to 5 minutes.
9. Toss pasta with olive oil and drained tomatoes, and serve with scallops and spinach.