Sunday, 28 April 2013

Scallops with Spinach Artichoke Pasta

Before I went to the 1920s evening last Saturday I wanted to fill up on something carb heavy as I knew that a few glasses of wine would be consumed! I cooked for myself and friend who had never tried scallops before. I had been promising them for ages and thought that they would go well with a cheesy pasta dish. I found this spinach and artichoke pasta dish and served the scallops sprinkled with a little Old Bay seasoning and pan fried on top. We even got to sit outside to eat dinner as it was lovely and sunny. His verdict was that they were good, a bit meaty.

Spinach Artichoke Pasta (from A Life of Flavour)
(Serves 4)

300g pasta
1 tsp low fat spread
2 cloves garlic, minced
225g low fat soft cheese
125ml milk
125ml reduced fat sour cream
1/2 lemon, juiced
1/2 tsp salt
1/4 tsp red pepper flakes
1 400g can artichoke hearts (packed in water), drained and chopped
300g spinach
300g Parmesan cheese, grated
Additional Parmesan for serving

Cook pasta according to package directions.

In a saucepan over medium heat, melt the spread and add the garlic. Cook until fragrant, about 30 seconds.

Add the cream cheese and stir until melted. Slowly stir in milk, then add the sour cream, lemon juice, salt and red pepper flakes. Stir in the artichoke hearts, spinach, and Parmesan cheese.

Drain pasta and add to the artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Serve with Parmesan grated on top.

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