• 20minutes
  • 399calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C
MineralsSelenium, Natrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 ounces whole wheat linguine (I use Smart Pasta, white pasta with lots of fibre!)

  2. 2 teaspoons chicken bouillon (OXO)

  3. olive oil (for spritzer)

  4. 1 cup mushroom , sliced

  5. 2 tablespoons shallots , finely chopped

  6. 2 tablespoons fat free cream cheese

  7. 3 1/2 ounces sea scallops (about 1 cup)

  8. salt and pepper

  9. 2 tablespoons fresh parsley , chopped

Instructions Jump to Ingredients ↑

  1. In a pot, bring water to a boil. Add chicken boullion and linguine and cook until al dente. Reserve water.

  2. Meanwhile, spritz a frying pan with olive oil and set over medium heat. Add mushrooms and shallots and saute until mushrooms are softened, about 5 minutes. Add scallops and cream cheese and 1/4 cup of pasta water. The scallops only need to cook for 2 minutes or they become rubbery.

  3. When pasta is finished cooking, add directly to the frying pan without rinsing. Stir until combined. Add more pasta water if you want more sauce.

  4. Pour pasta onto a plate and top with parsley.


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