Healthy Pasta Recipes

Ingredients:

1 lb bay scallops
4 oz capellini or linguine
1/4 cup dry white wine
2 tbsp water
1/2 tsp instant chicken bouillon, *
2 each cloves of garlic, minced
1 tbsp margarine or butter, **
1 1/2 cup fresh mushrooms, sliced
1/2 cup green onions, sliced
1/2 cup carrot, shredded
1 tbsp parsley, snipped
4 each lemon wedges

Instructions:

* Granules (try to use the low-sodium kind such as Wylers) ** I use
olive oil instead for a fresher taste. Thaw scallops, if frozen. Cook
pasta according to package directions, EXCEPT omit oil; drain and
keep warm. Meanwhile, for sauce, stir together wine, water,
cornstarch, and chicken bouillon granules; set aside. In a large
skillet, cook garlic in hot margarine or butter for 30 seconds. Add
mushrooms, green onions, and carrot; stir-fry for 2 to 3 minutes or
till carrot is crisp-tender. Stir sauce. Add sauce, scallops, and
snipped parsley to vegetable mixture in skillet. cook and stir till
the sauce is thickened and bubbly. Cook and stir for 2 minutes more
or until the scallops are opaque. Serve with lemon wedges. Yield:
Makes 4 (1 1/4 cup servings. One serving equals: 2 lean meat
exchange; 1 1/2 starch/bread exchange; 1 vegetable exchange; 1/2 fat
exchange. Calories 247; Protein 23; Carbohydrate 26; Fat 4; Saturated
fat 1; Cholesterol 37; sodium 340 (less if using low-sodium bouillon);
Potassium 617 Source: B H & G "Eat & Stay Slim" From the recipe files
of: Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie

Servings: 4