Fettuccini Carrotini with Scallops
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
554
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 554 cal. | (26 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 7.9 μg | (40 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 36.7 μg | (61 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,112 mg | (28 %) | ||
| Calcium | 199 mg | (20 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 12.6 mg | (84 %) | ||
| Iodine | 183 μg | (92 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 18.6 g | |||
| Uric acid | 556 mg | |||
| Cholesterol | 299 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 8 Tbsps butter (or margarine)
- ¼ cup minced onions
- ¼ cup minced Celery
- 1 cup shredded carrots
- 2 cups diced, fresh Tomatoes
- 2 cups canned Tomato sauce
- ¼ tsp dried oregano
- ¼ tsp minced garlic cloves
- 1 tsp sugar
- salt (to taste)
- freshly ground Black pepper (to taste)
- 8 cups water
- 8 ozs Fettuccine
- ½ cup minced, fresh parsley (plus extra to garnish)
- ½ cup grated, sharp Cheese
- For Sauteed Scallops
- 32 ozs Scallop
- salt (to taste)
- freshly ground Black pepper (to taste)
- 4 Tbsps butter
- 2 cloves garlic cloves (peeled and pressed)
- 2 Tbsps freshly squeezed lemon juice (or to taste)
Preparation steps
1.
In a medium saucepan melt the 2 tablespoons of butter and sauté the onions, celery and carrots until they are soft. Stir in the diced tomato, tomato sauce, oregano and garlic. Blend them well and bring them to a boil. Add the sugar, and salt and pepper to taste.
2.
Reduce the heat, cover the pan and simmer, stirring occasionally, for at least 30 minutes. If the sauce gets too thick, add a little water.
3.
Meanwhile, get the pasta ready by bringing eight cups of water to boil in a large saucepan, add salt to taste, and prepare the noodles according to package directions. When the noodles are at the al dente stage drain them well, return them to the pan, and toss them gently with the remaining butter and the parsley, to coat well. If you have to keep them warm for a few minutes while you wait for the sauce, set the saucepan in larger container with a little hot water in it and set on low heat.
4.
When the sauce is ready, divide the pasta among serving plates, and spoon the sauce over the top and sprinkle with grated cheese. Top with sautéed scallops and garnish with fresh parsley. Serve at once.
5.
For Sautéed Scallops:
6.
Rinse scallops and pat dry with paper towels. Season to taste with paper towels.
7.
Melt butter in a large skillet set over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque. Season to taste with lemon juice.
8.
Divide scallops evenly among serving plates.
