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11Ingredients
30Minutes
270Calories
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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. sea scallops (fresh or frozen)
- 2 oz. whole wheat penne pasta (dried)
- 1 lb. asparagus spears (fresh, trimmed and cut into 1-inch pieces, 2 cups)
- 2 tsp. butter
- 2 cloves garlic (minced)
- 5 oz. evaporated fat free milk
- 2 Tbsp. reduced fat cream cheese (Neufchâtel)
- 2 Tbsp. finely shredded Parmesan cheese
- 1 Tbsp. lemon juice
- 1/4 tsp. lemon pepper seasoning
- parsley (unchecked Snipped fresh Italian, flat-leaf, optional)
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium190mg8% |
| Potassium620mg18% |
| Protein18g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate37g12% |
| Dietary Fiber4g16% |
| Sugars22g |
| Vitamin A25% |
| Vitamin C25% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Donna D. 7 years ago
A nice lemony cream sauce! Sautéed the asparagus before adding and liked that flavour better than if they were steamed!