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Stir-Fried Curried Pasta with Spinach & Scallops

:  May/June 1992

Your rating: None Average: 3.4 (7 votes)

This dish is light and colorful with just a bit of heat from the curry.


READER'S COMMENT:
"This recipe uses a lot of fresh and simple ingredients, which of course I like, but the dish fails to accomplish a rich or complicated taste. The end product ended up being bland and watery, and I tried to liven the dish up with a sort...
Stir-Fried Curried Pasta with Spinach & Scallops Recipe

Makes: 6 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | High potassium |

View Our Nutrition Guidelines »

Ingredients

  • 1 pound medium whole-wheat pasta shells
  • 1/2 cup nonfat plain yogurt
  • 1/4 cup reduced-sodium chicken broth
  • 1 tablespoon canola oil
  • 6 scallions, trimmed and thinly sliced on the bias (1 cup)
  • 4 teaspoons minced peeled ginger
  • 4 teaspoons curry powder
  • 2 cloves cloves garlic, minced
  • 1 pound bay scallops
  • 10 ounces fresh spinach (12 cups), washed and shredded
  • 8 medium plum tomatoes, seeded and diced (2 cups)
  • Salt to taste

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Preparation

  1. Cook pasta in a large pot of boiling salted water until tender but firm, 10 to 15 minutes. Drain and rinse under cold water until cooled. Set aside.
  2. Whisk together yogurt and chicken broth in a small bowl, and set aside.
  3. Heat oil in a wok over high heat until almost smoking. Add scallions, ginger, curry powder and garlic and stir-fry until fragrant, about 10 seconds. Add scallops and stir-fry until the flesh is opaque, about 2 minutes. Add spinach and stir-fry until the spinach is wilted but still bright green, about 1 minute. Add tomatoes and the reserved shells and toss until evenly distributed. Add the reserved yogurt mixture and toss again. Cover and cook until heated through, about 30 seconds. Taste and adjust seasoning with salt. Serve immediately.

Nutrition

Per serving: 414 calories; 5 g fat ( 0 g sat , 2 g mono ); 26 mg cholesterol; 67 g carbohydrates; 0 g added sugars; 25 g protein; 9 g fiber; 235 mg sodium; 998 mg potassium.

Nutrition Bonus: Vitamin A (83% daily value), Vitamin C (44% dv), Potassium (29% dv), Folate (26% dv), Selenium (25% dv), Iron (22% dv), Magnesium (21% dv).

Carbohydrate Servings: 4

Exchanges: 4 starch, 1 vegetable, 2 very lean meat, 1/2 fat


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Recipe Categories

Type of Dish
Main dish, fish/seafood
Pasta
Main dish, combination meal
Ethnic/Regional
Indian
Ease of Preparation
Easy
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
High potassium
Total Time
30 minutes or less
Servings
6
Main Ingredient
Shellfish
Preparation/ Technique
Stir-Fry
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Entertaining, casual
Quick (total 30 min. or less)
Publication
May/June 1992
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