Nutritional Info

Nutrition Facts

Serving Size 1 (91g)

Calories 90
Calories from Fat 38 (42%)
Amount Per Serving %DIV
Total Fat 4.2g 6%
Saturated Fat 2.6g 13%
Monounsaturated Fat 1.3g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 15.4mg 5%
Sodium 230.8mg 10%
Potassium 179.8mg 4%
Total Carbohydrate 4.8g 2%
Dietary Fiber 0.6g 2%
Sugars 0.7g
Protein 8.1g 16%

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Capellini With Scallops And Pesto Cream Sauce

Recipe Description
This dish works with best with angel hair pasta, but spaghetti works if you're in a pinch. The scallops and freshly shaved Parmesan cheese create an elegant presentation for special occasion meals.
Prep time
10 min
Cook time
20 min
Ready In
30 min


Serves Tool

Serves To:USMetric
1 Cup(c)  fresh basil leaves, packed
2 Clove(clv)  garlic, sliced
1/4 Teaspoon(t)  salt
1/2 Teaspoon(t)  pepper, freshly ground
3 Tablespoon(T)  reduced sodium chicken broth
1/2 Cup(c)  non fat ricotta cheese
1/2 Cup(c)  evaporated skim milk
1 Tablespoon(T)  lemon juice
8 Ounce(oz)  capellini
2 Cup(c)  fresh spinach, very thinly sliced, packed
1 Teaspoon(t)  olive oil, divided
1 Pound(lb)  sea scallops, sliced horizontally
3   large plum tomatoes, seeded and diced
1/4 Cup(c)  shredded parmesan cheese


For pesto sauce: Combine basil, garlic, salt, pepper, chicken broth, ricotta, skim milk and lemon juice in the container of an electric blender. Process until smooth, scraping sides of blender as necessary. Transfer to a medium saucepan. Cook over low heat until hot, stirring frequently. Remove from heat and cover. Cook capellini according to package instructions, without salt or fat. Drain, place in a serving dish, and toss with spinach. Keep warm. Coat bottom of a large nonstick skillet with 1/2 teaspoon oil. Heat on high until hot. Add half of scallops in one layer without crowding. Cook 20 to 30 seconds per side or until just opaque. Transfer to bowl of pasta. Repeat with remaining olive oil and scallops. Add tomatoes and pesto cream sauce to pasta and toss gently. Sprinkle each serving with 1 tablespoon cheese.

Additional notes

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