Scallops, Mushroom and Spinach Notta Pasta

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READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large nonstick skillet, melt butter. Saute shallots, garlic and mushrooms until almost soft.
  • 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.
  • Place scallop/mushroom mixture into a bowl. Cover and set aside. Return liquid to skillet.
  • In a small bowl, whisk flour and vermouth or white wine together until smooth.
  • 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.
  • Add spinach. Turn off heat.
  • Prepare Notta Pasta according to package for pasta being careful not to overcook.
  • Drain and toss with Parmesan cheese. Salt and pepper to taste and add sprinkling of red pepper, if desired.
  • Pour into your favorite pasta bowl or serving platter.
  • Add the scallop/mushroom mixture back to spinach sauce and bring to a gentle simmer.
  • Pour over Notta Pasta and garnish with nuts.
  • Now serve immediately.
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