Scallop and Broccoli Linguine with Pesto Cream

Dinner ready in 30 minutes! Enjoy this pasta and scallop recipe made using Green Giant® vegetables - perfect if you love Italian cuisine.

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  • prep time 30 min
  • total time 30 min
  • ingredients 8
  • servings 4
 

Ingredients

8
oz. uncooked linguine
1
(14-oz.) pkg. Green Giant Select® Frozen 100% Broccoli Florets
1
tablespoon margarine or butter
3/4
lb. fresh or frozen uncooked bay scallops, thawed, rinsed
1
(2.5-oz.) jar Green Giant® Sliced Mushrooms, drained
1/2
cup nonfat half-and-half or milk
1
tablespoon All Purpose Flour
1/3
cup purchased pesto

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 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.
  • 2 Meanwhile, in large skillet, melt margarine over medium-high heat. Add scallops and mushrooms; cook 3 minutes.
  • 3 In 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.
  • 4 Add scallop mixture and pesto to cooked linguine and broccoli; toss gently to coat.
  • 1 In 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.
  • 2 Meanwhile, in large skillet, melt margarine over medium-high heat. Add scallops and mushrooms; cook 3 minutes.
  • 3 In 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.
  • 4 Add scallop mixture and pesto to cooked linguine and broccoli; toss gently to coat.

EXPERT TIPS

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Expert Tips

Bay scallops are tiny 1/2-inch diameter scallops from East Coast waters. Bay scallops are more tender and sweet than sea scallops, which measure about 1 1/2 inches. Sea scallops may be used in place of the bay scallops in this recipe. Cut the larger scallops into quarters so they will cook quickly.

Fresh broccoli florets can be used in place of the frozen broccoli florets.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
470
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
3g,
3%
),
Cholesterol
30mg
30%;
Sodium
430mg
430%;
Total Carbohydrate
56g
56%
(Dietary Fiber
4g
4%
  Sugars
6g
6%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
50%;
Calcium
15%;
Iron
20%;
Exchanges:
3 1/2 Starch; 3 1/2 Other Carbohydrate; 1 Vegetable; 2 Very Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.