Fettucine With Scallops and Yellow Squash
Recipe: #2638
November 16, 2011
Categories:
"I found this in Creative Everyday Cooking cookbook."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (330.8 g)
- Calories 386.9
- Total Fat - 15.5 g
- Saturated Fat - 3.8 g
- Cholesterol - 60.9 mg
- Sodium - 682 mg
- Total Carbohydrate - 48.1 g
- Dietary Fiber - 5.3 g
- Sugars - 9.3 g
- Protein - 19 g
- Calcium - 120.6 mg
- Iron - 3.5 mg
- Vitamin C - 27.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Bring a large pot of water to a boil.
Step 2
If mushrooms are small,leave them whole; otherwise, half or quarter them; set aside.
Step 3
Halve the squash lengthwise, then cut crosswise into 1/4-inch half rounds; set aside.
Step 4
In a large skillet warm the olive oil over medium-high heat until hot but not smoking. Add the onion and garlic and cook until the mixture begins to brown, about 5 minutes.
Step 5
Add the mushrooms,cherry tomatoes, tomato sauce, tomato paste, basil, thyme, salt and pepper and bring the mixture to a boil. Reduce the heat to low, cover and simmer for about 30 minutes.
Step 6
Add the pasta to the boiling water and cook until al dente, 8 to 10 minutes.
Step 7
Return the sauce to a boil over medium high-heat. Add the squash scallops and sour cream, and return to a slow boil. Cook, stirring, until the scallops are cooked through and the sauce has thickened slightly, about 4 minutes.
Step 8
Drain the pasta and served topped with scallops and sauce.
Tips
No special items needed.
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