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Scallops and Asparagus with Lemon Spaghettini
DIVERSIVORE11Ingredients
30Minutes
520Calories
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Ingredients
US|METRIC
4 SERVINGS
- 250 grams spaghettini
- 1/4 cup lemon juice (fresh squeezed, approximately two lemons)
- 2 Tbsp. extra-virgin olive oil
- 45 grams parmigiano reggiano cheese (~1/4 cup, lightly packed grated, plus extra to garnish)
- 3 Tbsp. butter (45 g separated into 2 and 1 tbsp portions.)
- 300 grams bay scallops (medium to large)
- 1 bunch asparagus (sliced into long, thin ribbons, see note)
- 1/4 cup white wine
- Italian parsley (finely chopped, to garnish, optional)
- black pepper (to garnish, optional)
- lemon zest (to garnish, optional)
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NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories520Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium370mg15% |
| Potassium630mg18% |
| Protein27g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate56g19% |
| Dietary Fiber4g16% |
| Sugars4g |
| Vitamin A25% |
| Vitamin C40% |
| Calcium20% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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