Fusilli With Scallops And Peas

Peas

These tiny veggies can be tossed in a salad, soup, or pasta dish. Health benefits include:

• Over 40% of your daily recommended amount of manganese, which keeps bones healthy
• Dietary fiber
• Folic acid and vitamin B6, which keep your cardiovascular health in tip-top shape

Harvest season: April–November

Fusilli With Scallops and Peas

Andrea's wine pick: The tender pear fruit and slight licorice note of an Oregon pinot gris will bring out the sweetness of the scallops and peas, and the aromatics of the basil. Look for WillaKenzie Estate Pinot Gris, $18.

Health Note

Scallops provide vitamin B12, which is only found in animal products. It's important for brain health and maintaining red blood cells. Tossed with whole wheat fusilli, this dish is rich with nutrients.

Ingredients

  • 2 quarts water
  • 2 cups (6 ounces) sugar snap peas, trimmed
  • 12 ounces uncooked fusilli or rotini
  • 1 tablespoon butter
  • 1 pound sea scallops (halved if large)
  • 2 garlic cloves, minced
  • 1/4 cup dry white wine
  • 1 ounce block-style 1/3-less-fat cream cheese
  • 1/4 cup fat-free, less-sodium chicken broth
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup thinly sliced fresh basil

Preparation

1. Boil water in stockpot. Add peas; cook 3 minutes. Remove; add pasta to boiling water and cook according to directions.

2. Melt butter in large skillet over medium-high heat. Add scallops; sear 1 minute per side and remove. Add peas and garlic; sauté 1 minute. Stir in wine, scraping pan to loosen browned bits; cook 1 minute. Add cream cheese; stir until melted. Stir in broth, lemon juice, salt, and pepper; cook 30 seconds. Remove from heat; return scallops to mixture.

3. Drain pasta; return to pot. Add scallop mixture and basil, and toss. Serve hot.

Health, MAY 2006

Yield & Time

Makes 4 servings (serving size: 2 cups)

This Recipe Is:

Quick/Easy

Nutritional Info

  • CALORIES 497
  • FAT 6g (sat 3g, mono 1g, poly 1g)
  • PROTEIN 33g
  • CARBOHYDRATE 73g
  • FIBER 4g
  • CHOLESTEROL 49mg
  • IRON 4mg
  • SODIUM 330mg
  • CALCIUM 89mg