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Ingredients

• 8 ounces whole-wheat fettuccine
• 1 pound large dry sea scallops, (see Note)
• 1/4 teaspoon salt, divided
• 1 tablespoon extra-virgin olive oil
• 1 8-ounce bottle clam juice, (see Tip)
• 1 cup low-fat milk
• 3 tablespoons all-purpose flour
• 1/4 teaspoon ground white pepper
• 3 cups frozen peas, thawed
• 3/4 cup finely shredded Romano cheese, divided
• 1/3 cup chopped fresh chives
• 1/2 teaspoon freshly grated lemon zest
• 1 teaspoon lemon juice

Description

This Rich Pasta Dish Is Full Of Sweet Seared Scallops And Plump Peas. Low-fat Milk And Flour Thicken The Sauce, Giving It Creamy Texture Without The Extra Calories And Fat Found In Traditional Cream Sauces. Serve With A Small Caesar Salad On The Side.

Eating Well