Pesto Pasta with Scallops
www.diabetesselfmanagement.com
One bite of this high-fiber pasta salad will transport you straight to the Mediterranean coast! Visit DiabetesSelfManagement.com for the recipe.
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Cooking tools:
- Pot
- Colander
- Skillet
- Mixing bowl
- Mixing spoon
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Stove
- Oven
- Tongs
- Serving platter
- Serving bowl
- Oven mitt
- Spatula
- Paper towel
Ingredients
- 8 ounces whole wheat rotini or other curly whole wheat pasta
- 5 1/2 teaspoons olive oil, divided
- 12 ounces asparagus (about 20 asparagus), cut into 2-inch-pieces
- 8 ounces cherry tomatoes, halved (about 2 cups)
- 1/2 teaspoon black pepper, divided
- 12 ounces large sea scallops
- 1 tablespoon lemon juice
- 1 clove garlic, crushed
- 1/4 teaspoon salt
- 6 tablespoons prepared pesto
- 3 tablespoons fat-free sour cream
- Pinch red pepper flakes (optional)
- Fresh basil for garnish
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