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.

  • 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
  • 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.
  • 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.
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