Scallop and Broccoli Linguine with Pesto Cream Recipe - BettyCrocker.com
Dinner ready in 30 minutes! Enjoy this pasta made using scallops, vegetables – perfect if you love Italian cuisine.
Ingredients
- 8 oz uncooked linguine
- 1 pkg (12 oz) frozen broccoli florets
- 1 tablespoon butter or margarine
- 3/4 lb fresh or frozen uncooked bay scallops, thawed, rinsed
- 1 jar (2.5 oz) sliced mushrooms, drained
- 1/2 cup nonfat half-and-half or milk
- 1 tablespoon Gold Medal™ all purpose flour
- 1/3 cup purchased pesto
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