Prep: 5 min | Cook: 20 mins | Total: 25 mins | Serving: 4 | Yield: 4 servings
Creamy and delicious! This pasta recipe is one of the best pasta recipes that I have ever made. I am so glad that I finally decided to give it a try because I am so impressed with the result. Feel free to add more ingredients if you feel like it. I know for sure that crispy bacon will go well with this recipe. Enjoy!
INGREDIENTS
½ pound GG Fettucine Pasta Semol-Dry-3/8″ Circle QK
6 tablespoons oil, olive, salad or cooking
1 10oz package Spinach, frozen, chopped or leaf, unprepared
Salt, table
¾ pound sea scallops, raw
4 cloves Garlic, raw
2 4.5oz cans Mushrooms, canned, drained solids
1 10.75oz can Soup, cream of mushroom, canned, condensed, commercial
1 cup Alcoholic beverage, wine, table, white
Spices, pepper, black
HOW TO MAKE SIMPLE SPINACH FETTUCCINE WITH SCALLOPS
Step 1: Pour water into a large pot. Sprinkle a little salt.
Step 2: Place the pot on the stove and bring to a boil.
Step 3: Add in the pasta noodles and cook for 8 to 10 minutes or until firm and al dente.
Step 4: Drain the water and set aside the cooked pasta.
Step 5: Place a large skillet on the stove and turn the heat to medium.
Step 6: Add a little oil and allow it to lightly bubble.
Step 7: Saute the spinach for 5 to 7 minutes. Season with salt and pepper to taste.
Step 8: Transfer the sauteed spinach into the pasta. Cover the pasta to keep it warm.
Step 9: In the same skillet where you sauteed the spinach, add a little oil and saute 2 cloves of garlic and the scallops. Cook for 1 to 2 minutes or until aromatic and opaque. Transfer into pasta and spinach mix. Cover again to keep it warm.
Step 10: In the same skillet, add 2 tablespoons of oil and saute another 2 cloves of garlic until aromatic and golden.
Step 11: Add in soup, white wine, and mushrooms. Turn the heat to medium. Stir and cook for 8 minutes. Transfer into the pasta and spinach mixture. Sprinkle with ground black pepper for additional flavor.
Step 12: Serve and enjoy!
NOTE:
If you are using sea scallops, slice them into 4 before tossing into the pasta.
Nutrition Facts:
Per Serving: 614.1 calories; 28.1 mg cholesterol; 956.1 mg sodium; 27.1 g protein; 57.3 g carbohydrates
Ingredients
- ½ pound GG Fettucine Pasta Semol-Dry-3/8" Circle QK
- 6 tablespoons oil, olive, salad or cooking
- 1 10oz package Spinach, frozen, chopped or leaf, unprepared
- Salt, table
- ¾ pound sea scallops, raw
- 4 cloves Garlic, raw
- 2 4.5oz cans Mushrooms, canned, drained solids
- 1 10.75oz can Soup, cream of mushroom, canned, condensed, commercial
- 1 cup Alcoholic beverage, wine, table, white
- Spices, pepper, black
Instructions
Step 1: Pour water into a large pot. Sprinkle a little salt.
Step 2: Place the pot on the stove and bring to a boil.
Step 3: Add in the pasta noodles and cook for 8 to 10 minutes or until firm and al dente.
Step 4: Drain the water and set aside the cooked pasta.
Step 5: Place a large skillet on the stove and turn the heat to medium.
Step 6: Add a little oil and allow it to lightly bubble.
Step 7: Saute the spinach for 5 to 7 minutes. Season with salt and pepper to taste.
Step 8: Transfer the sauteed spinach into the pasta. Cover the pasta to keep it warm.
Step 9: In the same skillet where you sauteed the spinach, add a little oil and saute 2 cloves of garlic and the scallops. Cook for 1 to 2 minutes or until aromatic and opaque. Transfer into pasta and spinach mix. Cover again to keep it warm.
Step 10: In the same skillet, add 2 tablespoons of oil and saute another 2 cloves of garlic until aromatic and golden.
Step 11: Add in soup, white wine, and mushrooms. Turn the heat to medium. Stir and cook for 8 minutes. Transfer into the pasta and spinach mixture. Sprinkle with ground black pepper for additional flavor.
Step 12: Serve and enjoy!
NOTE:
If you are using sea scallops, slice them into 4 before tossing into the pasta.
