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“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:
30mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

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.

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