Ingredients
12
12 servings
- •12 ounces spaghetti
- •1 tablespoon olive oil
- •1 (10 ounce) package frozen chopped spinach, thawed
- •0.25 cup water
- •1 tablespoon fresh lemon juice
- •garlic powder to taste
- •3 pounds bay scallops, raw
- •salt and pepper to taste
- •0.25 cup grated Parmesan cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
- Meanwhile, heat olive oil in a medium skillet over medium heat. Sauté spinach in hot oil until heated through. Stir in water, lemon juice, and garlic powder.
- Add scallops and cook until opaque, about 3 minutes. Be careful not to overcook. Season with salt and pepper.
- Transfer spaghetti to a serving dish. Pour scallops and sauce over the top. Sprinkle with Parmesan cheese to serve.
Nutritional Facts
Per 12 servings
- Calories: 228
- Carbohydrate: 25g
- Fat: 3g
- Fiber: 2g
- Protein: 24g
- Sugar: 1g
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