Scallop and Broccoli Linguine with Pesto Cream

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

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

Directions

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

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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