Pasta con Capesante

Pasta con Capesante is a delightful Italian dish featuring tender scallops sautéed in a light garlic and white wine sauce, served over al dente pasta. This kosher version brings a fresh twist to a classic recipe, perfect for a romantic dinner or special occasion.

Ingredients

• Spaghetti - 150g
• Scallops - 200g (cleaned and patted dry)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves (minced)
• White wine - 100ml (Kosher)
• Lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons (chopped)
• Salt - to taste
• Black pepper - to taste
• Cherry tomatoes - 100g (halved)

Steps

1. In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the scallops to the skillet and season with salt and black pepper. Sear for about 2-3 minutes on each side until golden brown and cooked through. Remove the scallops from the skillet and set aside.
4. In the same skillet, add the white wine and lemon juice, scraping up any brown bits from the bottom. Bring to a simmer and let it reduce for about 3-4 minutes.
5. Add the cherry tomatoes and cook for an additional 2-3 minutes until they start to soften.
6. Return the scallops to the skillet and toss in the cooked spaghetti. Add the chopped parsley and mix well to combine all ingredients.
7. Adjust seasoning to taste, and serve immediately, garnished with more parsley if desired.

Nutrition

• Calories: 480
• Protein: 30 g
• Carbs: 60 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 60 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in protein from scallops, which supports muscle health.
• Contains healthy fats from olive oil, beneficial for heart health.

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