Rating: 4.5 stars
127 Ratings
  • 5 star values: 79
  • 4 star values: 37
  • 3 star values: 8
  • 2 star values: 0
  • 1 star values: 3

A light and satisfying dish for those who enjoy a change from heavy sauces. For variety try using linguini noodles.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot with boiling salted water cook fettuccini pasta until al dente. Drain. Stir in pesto sauce and 2 tablespoons of olive oil.

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  • Meanwhile, in a large skillet, saute onion and garlic in 3 tablespoons olive oil until soft. Add green bell pepper, mushrooms and cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste, and bring to a boil. Add scallops and toss for 2 minutes. Take care not to overcook the scallops, as they will toughen when exposed to prolonged heat.

  • Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.

Nutrition Facts

610 calories; protein 30.8g; carbohydrates 71.7g; fat 22.6g; cholesterol 35.7mg; sodium 278.9mg. Full Nutrition
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