Recipe Category: Italian
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Ingredients
- Serving Size : 4
- 10 ounce fresh white or spinach fettu
- 1/4 cup dry white wine
- 2 cup broccoli florets
- 1/2 cup chicken broth or clam juice
- 1 tablespoon olive oil
- 1/4 teaspoon nutmeg
- 2 cloves garlic – crushed
- 1/4 teaspoon white pepper
- 1 red or yellow pepper – cored
- 1/4 teaspoon salt seeded and diced
- 1 teaspoon cornstarch
- 4 ounce mushrooms – sliced
- 2 teaspoon lemon juice
- 3/4 pound bay or sea scallops
Method
- Bring 2 quarts of salted water to a boil.
- Add fettuccine and bring to a boil.
- Add broccoli florets and cook 3 to 5 minutes,until tender.
- If using dried pasta,cook pasta 5 minutes,then add broccoli and cook 4 to 5 minutes more
- Drain and toss.
- Heat oil in large,nonstick skillet over medium heat.
- Saute garlic one minute,until fragrant.
- Add peppers and mushrooms.
- Cook,stirring constantly for 3 to 4 minutes,or until peppers begin to soften.
- Stir in scallops with any accumulated juice.
- Cook just until scallops begin to go opaque.
- Stir in white wine and broth.
- Add nutmeg,white pepper,and salt.
- Bring liquid to a simmer and cook 2 to 4 minutes more depending on size of scallops.
- In a small dish blend cornstarch and lemon juice to a smooth paste and stir into scallop mixture.
- Cook just until sauce thickens slightly.
- Turn warm pasta into serving bowl.
- Add scallop mixture and toss to coat pasta.
- If dersired sprinkle with Parmesan cheese.
- Serve warm.
- Makes 4 servings.
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