Angel Hair Pasta with Scallop Sauté

  • 1 tsp Margarine
  • 2 Tbsp Shallots; minced
  • 1 sm Garlic; minced
  • 1 oz. Bay scallops
  • 6 Asparagus spears; blanched-cut diagonally into 1 pieces
  • 1/2 cup Low fat milk
  • 1/4 cup Half-and-half
  • 1 oz. Parmesan cheese
  • 2 Tbsp Cream cheese
  • 1/8 tsp White pepper
  • 1 cup Angel hair pasta; cooked image placeholder

In 10-inch nonstick skillet heat margarine over medium heat until bubbly and hot;add shallots and garlic and sauté until scallops begin to turn opaque, about 5 minutes; add asparagus and cook, stirring occasionally, for 2 minutes longer.

Stir in remaining ingredients except pasta and cook stirring constantly, until mixture comes just to a boil. To serve, arrange pasta in serving bowl; top with scallop mixture and toss to combine.

Serving ideas: Serve with carrots and salad. NOTES : Angel hair pasta cooks quickly and the strands will stick together if prepared in advance.

Submitted by: Recipe Group Member