Curried Scallops With Spinach

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 1
• 2 ounces whole wheat rotini pasta, uncooked
• 2 teaspoons margarine, canola-based, trans-fat free
• 2 tablespoons green onions, chopped
• 1/4 teaspoon curry powder
• 1 teaspoon tomato paste, canned, low-sodium
• 2 tablespoons fat-free low-sodium chicken broth
• 2 tablespoons evaporated skim milk, canned
• 1/2 cup spinach, fresh, chopped
• 4 ounces scallops, fresh
• 1 teaspoon olive oil, extra virgin
• 1/2 cup canned tomato, diced, no added salt

Recipe

• 1 cook pasta acorrding to package directions; drain and keep warm.
• 2 in a small skillet, melt margarine over medium-low heat.
• 3 add the onion (washed and chopped) to skillet and cook, stirring occasionally, until it starts to soften, about 3 minutes.
• 4 stir in curry powder and cook for 1 minute more.
• 5 transfer the onion mixture to a blender or food processor and add the tomato paste, broth and evaporated milk.
• 6 puree until smoothe. return the sauce to the skillet and bring to a simmer.
• 7 stir in the spinach (washed and chopped) and scallops.
• 8 simmer, covered, until the scallops are just done, 3 to 5 minutes.
• 9 toss pasta with olive oil and drained tomatoes, and serve with scallops and spinach.