Ingredients:
- Ingredients:
- 1 tbs. olive oil
- 2 medium garlic cloves, crushed
- 2 shallots, minced
- 2 tbs. minced fresh basil or 2 tsp. dried basil leaves, crushed
- 2 tbs. minced italian parsley
- Salt
- ¼ tsp. crushed red pepper flakes
- 1/8 tsp. ground black pepper
- 1 can ( 16-oz ) whole tomatoes
- ½ cup dry white wine
- 2 tbs. tomato paste
- 1 tbs. vegetable oil
- 1 pkg. ( 8-oz ) whole wheat linguine or spaghetti, diabetic's use dreamfields pasta.
- 1 lb. sea scallops
- 1 pkg. ( 9-oz ) frozen artichoke hearts, thawed
- 2 tbs. pine nuts
- Garnish: fresh italian parsley or basil, ( optional )
Instructions:
- 1)In a 3-quart saucepan over medium heat, heat 1 tablespoon olive oil. When oil is hot, add garlic and shallots. Cook, stirring constantly with a wooden spoon, until garlic and shallots are tender but not brown. Remove from heat.
- 2)Add basil, parsley, 1 teaspoon salt, the red pepper flakes, black pepper, tomatoes, wine and tomato paste to mixture in saucepan. Return to heat and bring mixture to boiling, stirring to break up large pieces of tomato. Cover, reduce heat and simmer 20 minutes.
- 3)In a 4-quart saucepan, bring 3 quarts water, 2 teaspoons salt and 1 tablespoon vegetable oil to a rolling boil. Add linguine; stir to separate strands. Cover saucepan until water returns to boiling. Uncover and cook linguine 8 to 10 minutes or until tender.
- 4)While linguine cooks, place scallops in a colander; rinse under cold water. Drain thoroughly; cut each scallop in half crosswise. Add scallops and artichoke hearts to tomato mixture. Cook 5 minutes or until scallops are tender and artichokes are hot. Set aside.
- 5)Place pine nuts in a small skillet over moderately high heat. ( It is not necessary to add oil to the skillet.) Cook, stirring constantly, until pine nuts turn a light golden brown. Remove from heat and set aside.
- 6)Drain cooked linguine thoroughly. Place on a large serving platter. Spoon tomato mixture over pasta. Toss gently until thoroughly combined. Sprinkle with tossed pine nuts and garnish with fresh Italian parsley. Makes 6 servings.
- Nutritional Values: Calories per serving: 307, Protein: 21g, Carbohydrate: 40g, Fat: 6g, Cholesterol: 25mg, Sodium: 315mg
- Note: If you use the Dreamfields the Nutrition Values will change.
- Less Waste, More Paste:
- Many recipes call for a few tablespoons of tomato paste. Instead of throwing out what's left in the can or placing the tomato paste in the refrigerator and forgetting it's there, spoon the remaining tomato paste into the individual compartments of an ice cube tray. Freeze until solid; remove each piece and place in a plastic bag. Thaw when ready to use.
- Note: This is a Diabetic Friendly Recipe.
Basil – Scallop Linguine – Diabetic Friendly Recipe • Yield: 6 servings
Ingredients:
- Ingredients:
- 1 tbs. olive oil
- 2 medium garlic cloves, crushed
- 2 shallots, minced
- 2 tbs. minced fresh basil or 2 tsp. dried basil leaves, crushed
- 2 tbs. minced italian parsley
- Salt
- ¼ tsp. crushed red pepper flakes
- 1/8 tsp. ground black pepper
- 1 can ( 16-oz ) whole tomatoes
- ½ cup dry white wine
- 2 tbs. tomato paste
- 1 tbs. vegetable oil
- 1 pkg. ( 8-oz ) whole wheat linguine or spaghetti, diabetic's use dreamfields pasta.
- 1 lb. sea scallops
- 1 pkg. ( 9-oz ) frozen artichoke hearts, thawed
- 2 tbs. pine nuts
- Garnish: fresh italian parsley or basil, ( optional )
Basil – Scallop Linguine – Diabetic Friendly Recipe Nutrition Facts:
• Diet:
• Calories: 96.59
• Fat: 46.75
• Carbs: 87.17
• Protein: 104.27
• Cholesterol: 36.29
• Calcium: 46.21
• Sodium: 168.39* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.