Dinner ready in 30 minutes! Enjoy this pasta made using scallops, vegetables – perfect if you love Italian cuisine.
Scallop and Broccoli Linguine with Pesto Cream
- Prep Time 30 min
- Total 30 min
- Servings 4
- Ingredients 8
Ingredients
- 8 oz uncooked linguine
- 1 pkg (12 oz) frozen broccoli florets
- 1 tablespoon butter or margarine
- 3/4 lb fresh or frozen uncooked bay scallops, thawed, rinsed
- 1 jar (2.5 oz) sliced mushrooms, drained
- 1/2 cup nonfat half-and-half or milk
- 1 tablespoon Gold Medal™ all purpose flour
- 1/3 cup purchased pesto
Make With
Gold Medal Flour
Instructions
-
Step1In Dutch oven or large saucepan, cook linguine as directed on package, adding broccoli during last 3 to 5 minutes of cooking time. Cook until linguine and broccoli are tender. Drain; return to Dutch oven. Cover to keep warm.
-
Step2Meanwhile, in large skillet, melt butter over medium-high heat. Add scallops and mushrooms; cook 3 minutes.
-
Step3In small bowl, combine half-and-half and flour; blend well. Add flour mixture to scallop mixture; cook and stir over medium heat until mixture is bubbly and thickened and scallops are opaque. Add scallop mixture and pesto to cooked linguine and broccoli; toss gently to coat.
Nutrition
Nutrition Facts
Serving Size: 1 1/2 Cups
- Calories from Fat
- 140
% Daily Value*:
- Vitamin A
- 20%
- 20%
Exchanges:
FreeTips from the Betty Crocker Kitchens
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