New Year Spinach Fettuccine with Scallops

Name: New Year Spinach Fettuccine with Scallops
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian, American
Ingredients: 1 dash Black Pepper; 10 oz Chopped Spinach; 10.75 oz Cream of Mushroom Soup; 0.5 lb Fettuccine Pasta; 4 cloves Garlic; 6 tbsp Olive Oil; 1 dash Salt & Pepper; 0.75 lb Scallop; 9 oz Sliced Mushrooms; 1 cup White Wine

Dinner 🍽️Lunch 🥪 Italian 🇮🇹American High-Protein 💪Sugar-Free Comfort-Food Pescatarian 🐟

New Year Spinach Fettuccine with Scallops pairs tender, lightly seared scallops and garlicky spinach with hot ribbons of pasta, all coated in a savory mushroom-and-white-wine skillet sauce. The condensed soup and sautéed mushrooms make it rich and comforting, while the wine adds brightness. Ideal for a cozy weeknight dinner when you want something special without much fuss.

Prep5 mins
Cook20 mins
Serves4
DifficultyEasy

1

Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8 to 10 minutes, or until slightly firm; drain and set aside. Meanwhile, in a large skillet, heat 1 to 2 tablespoons of oil and add the spinach with salt and pepper to taste. Sauté the spinach for 5 to 7 minutes, or until wilted and no longer watery. Remove the spinach from the skillet, toss it with the pasta, then transfer and keep warm.
2

Using the same skillet, heat 2 more tablespoons of oil and add the scallops and 2 cloves of sliced garlic. Cook the scallops for 1 to 2 minutes, or until opaque. Add the scallops and garlic to the fettuccine and spinach mixture; transfer and keep warm.
3

In the same skillet, heat 2 tablespoons of oil. Add 2 more cloves of sliced garlic and sauté until golden. Add the mushrooms, soup, and white wine to the skillet. Stir over medium heat for 8 minutes, or until warmed through. Pour over the fettuccine and spinach and add ground black pepper to taste; serve.