Scallops with Pasta in a Wine Sauce

Ingredients

• 8 ounces whole-wheat spaghetti
• 1 tablespoon olive oil
• 1 pound bay scallops
• 1 clove garlic, minced
• 1 cup dry white wine
• 1 cup reduced-sodium, fat-free chicken broth
• 1/2 teaspoon dried basil

Instructions

1. Cook pasta according to package directions. Drain.
2. Heat olive oil in a skillet over medium-high heat. Add scallops and cook 6-7 minutes, turning once. Remove scallops from pan and cover to keep warm.
3. Add garlic to pan and sauté for 30 seconds. Add wine and simmer on low for 3-4 minutes. Add chicken broth and basil to pan and cook for 2-3 minutes.
4. Add scallops back to skillet. Add spaghetti and cook for 30 seconds.

Dietitian Tip: To balance the meal and make half your plate non-starchy vegetables, try serving this pasta with sides of broccolini and salad. Broccolini – a hybrid between broccoli and Chinese kale – is similar to broccoli with smaller florets and thinner stalks.

Source: American Diabetes Association