Pasta with Pesto and Scallops

Pasta with Pesto and Scallops

70

"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

servings 610 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 610 kcal
  • 31%
  • Fat:
  • 22.6 g
  • 35%
  • Carbs:
  • 71.7g
  • 23%
  • Protein:
  • 30.8 g
  • 62%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 279 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.

Reviews

70
  1. 95 Ratings

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Most helpful positive review

This was delicious - really easy to make and everyone loved it. I made a few changes to the original. I added extra mushrooms, onion and garlic. I used a red pepper instead of green. I also adde...

Most helpful critical review

Very good - Without the scallops I bet kids would love it - It takes about 1/2 hr to 3/4 hr to prepare and cook - serve with a salad and bread

This was delicious - really easy to make and everyone loved it. I made a few changes to the original. I added extra mushrooms, onion and garlic. I used a red pepper instead of green. I also adde...

I served this at a dinner party and it was a huge hit! I was nervous because I had never cooked scallops before, but they were great - just don't cook them longer than 3 - 4 minutes. I used a ...

Very easy to make. My boyfriend said it tasted better than most dishes you order at a restaurant, and he would be proud to serve it to any guests at our house. This is one of the best recipes ...

Switched red peppers for green bell and asparagus for the mushrooms and LOVED it!!!

This recipe is great and very easy (and quick) to prepare. Even my boyfriend who is not a veggie or mushroom lover really enjoyed this dish. I only made a couple changes- I added a red pepper in...

This was excellent. I followed the recipe exactly, except I pan seared the scallops until golden brown seperatly in frying pan. It was great, I will certainly make it again.

I substitute shrimp for scallops.

Excellent dish! Every plate was clean! I didn't realize I was out of lemon juice, so I added some extra wine. Toasted pine nuts and used red pepper as suggested. Will keep and make again.

Great easy recipe. I used scallops and shrimp and following others advice and used less pasta. I also used some johnny's greek seasoning. This would be good with zucchini as well.