Curried Scallops With Spinach

Name: Curried Scallops With Spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving(s)
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

Submitted by Cook Eleanor

"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."

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Ready In:: 30mins
Ingredients:: 11
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

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