Easy 81 min

New Year Spinach Fettuccine with Scallops

asian european french greek italian korean mediterranean middle eastern region main soup sweet sour bitter savory umami medium medium

Prep

27 min

Cook

54 min

Total

81 min

Ingredients (10)

½ pound dry fettuccine pasta g

6 tablespoons olive oil, divided g

1 (10 ounce) package frozen chopped spinach g

salt and pepper to taste g

¾ pound scallops g

4 cloves garlic, sliced g

2 (4.5 ounce) cans sliced mushrooms, drained g

1 (10.75 ounce) can condensed cream of mushroom soup g

1 cup white wine g

ground black pepper to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Meanwhile, in a large skillet, heat 1 to 2 tablespoons of oil and add spinach and salt and pepper to taste. Saute spinach for 5 to 7 minutes or until wilted and no longer watery. Remove spinach from skillet and toss with pasta; transfer and keep warm.

In the same skillet, heat 2 more tablespoons of oil and add scallops and 2 cloves of sliced garlic. Cook scallops for 1 to 2 minutes or until they appear opaque. Add scallops and garlic to fettuccine and spinach mix; transfer and keep warm.

In the same skillet, heat 2 tablespoons of oil. Add 2 more cloves of sliced garlic and saute until golden. Add mushrooms, soup and white wine to skillet. Stir over medium heat for 8 minutes or until warm. Pour over fettuccine and spinach and add ground black pepper to taste; serve.