Lunch / Dinner
Scallop Pomodoro with Spaghetti
Sweet heat defines this snappy meal. Scallops and tomatoes combine to create a savory dish with a kick.
Cook spaghetti in a pot of boiling salted water according to package directions; drain and reserve 1/2 cup pasta water.
Sauté garlic, thyme, and pepper flakes in remaining 2 Tbsp. oil just until fragrant, 30 seconds.
Add tomatoes, wine, lemon juice, and any scallop juices on plate to pan; bring to a simmer. Add spaghetti and bring sauce to a simmer just to heat through, adding pasta water until it reaches desired consistency; toss with parsley and serve with scallops.
% Daily Value*
Total Fat 30g 46%
Saturated Fat 4g 20%
Cholesterol 11mg 3%
Sodium 198mg 8%
Carbs 59g 19%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.