Italian

Thin Spaghetti with Scallops, Sundried Tomato and Zucchini is for Dinner.

Thin Spaghetti with Scallops, Sundried Tomato and Zucchini takes several minutes to prepare.

Thin Spaghetti with Scallops, Sundried Tomato and Zucchini takes several minutes to cook.

Thin Spaghetti with Scallops, Sundried Tomato and Zucchini makes 2 servings.

The ingredients for Thin Spaghetti with Scallops, Sundried Tomato and Zucchini are:

1 C. Zucchini (about 1 medium sized squash)
1 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Minced garlic (about 2 large cloves)
6 oz. Scallops (small - they stretch longer!)
4 Tbsp. Sun dried tomatoes
1/4 C. Chicken (or seafood) stock
2 Tbsp. Fresh basil
2 Tbsp. Reduced-fat grated Parmesan cheese
4 oz. Whole wheat thin spaghetti

Here is how you make Thin Spaghetti with Scallops, Sundried Tomato and Zucchini:

1. Cook pasta according to package instructions. 2. Heat the olive oil in a deep-sided large skillet. Saute the garlic and zucchini in the olive oil over medium-high heat until zucchini is soft (approx. 5 min).3. Add scallops, cook until translucent (approx. 2-3 min). Then add chicken stock and sun dried tomatoes, cook slightly longer until tomatoes reconstitute a little bit. Meanwhile, slice basil into confetti by rolling up the leaves tightly and slicing into 1/8 inch strips.4. Toss cooked pasta, basil confetti and Parmesan cheese into the skillet, turn off heat, and serve!Number of Servings: 2Recipe submitted by SparkPeople user LEAPGRL.

The nutritional information for Thin Spaghetti with Scallops, Sundried Tomato and Zucchini is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 336.9

• Total Fat: 11.9 g
• Cholesterol: 44.0 mg
• Sodium: 704.0 mg
• Total Carbs: 38.0 g
• Dietary Fiber: 7.3 g
• Protein: 24.2 g

Thin Spaghetti with Scallops, Sundried Tomato and Zucchini is Italian cuisine.