Scallop and Zucchini Flower Pasta
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
332
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 332 cal. | (16 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 4.6 μg | (23 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 50.9 μg | (85 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 667 mg | (17 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 122 μg | (61 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 352 mg | |||
| Cholesterol | 147 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 ozs dried Tagliatelle
- 2 Tbsps olive oil (divided; plus extra for drizzling)
- 1 shallot (peeled and finely chopped)
- 1 ½ cups Scallop (rinsed and thinly sliced)
- ¼ cup dry white wine
- 1 Tbsp butter
- 2 cloves garlic cloves (peeled and minced)
- 2 cups fresh Asparagus (rinsed; trimmed and cut into 2-inch pieces)
- 2 Tbsps water
- 8 Zucchini flower (pistil and stamen removed and gently rinsed)
- freshly ground Black pepper (to taste)
- Parmesan freshly grated (optional)
Preparation steps
1.
In a large pot, bring the water for the pasta to a boil. Prepare the pasta according to the package instructions. Drain well
2.
Meanwhile, heat 1 tablespoon olive oil in a saute pan. Add the shallots and cook until soft and translucent, about 5 minutes. Add scallops and cook for about 2 minutes or until just cooked through. Deglaze the pan with white wine and reduce by liquid by half. Transfer shallots and scallop mixture to a large bowl and keep warm.
3.
Melt butter and remaining oil in the same saute pan. Add the garlic and cook until fragrant, about 30 to 45 seconds. Add the asparagus and toss to to coat. Cook for several minutes. Add water and cook until tender, about 7 additional minutes. Transfer asparagus to the bowl with the scallop mixture.
4.
Add zucchini blossoms to the saute pan and cook until barely wilted and still bright orange, about 2 to 4 seconds per side.
5.
Combine the cooked pasta and the asparagus and scallop mixture. Drizzle with olive oil and toss well. Divide between bowls and top with zucchini flowers. Season with cracked black pepper and Parmesan cheese. Serve.
