Ingredients
4
4 servings
- •0.5 pound dry fettuccine pasta
- •6 tablespoons olive oil, divided
- •1 (10 ounce) package frozen chopped spinach
- •salt and pepper to taste
- •0.75 pound scallops
- •4 cloves garlic, sliced
- •2 (4.5 ounce) cans sliced mushrooms, drained
- •1 (10.75 ounce) can condensed cream of mushroom soup
- •1 cup white wine
- •ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Meanwhile, in a large skillet, heat 1 to 2 tablespoons of oil and add spinach and salt and pepper to taste. Saute spinach for 5 to 7 minutes or until wilted and no longer watery. Remove spinach from skillet and toss with pasta; transfer and keep warm.
- In the same skillet, heat 2 more tablespoons of oil and add scallops and 2 cloves of sliced garlic. Cook scallops for 1 to 2 minutes or until they appear opaque. Add scallops and garlic to fettuccine and spinach mix; transfer and keep warm.
- In the same skillet, heat 2 tablespoons of oil. Add 2 more cloves of sliced garlic and saute until golden. Add mushrooms, soup and white wine to skillet. Stir over medium heat for 8 minutes or until warm. Pour over fettuccine and spinach and add ground black pepper to taste; serve.
Nutritional Facts
Per 4 servings
- Calories: 614
- Carbohydrate: 57g
- Fat: 27g
- Fiber: 6g
- Protein: 27g
- Sugar: 5g
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