• 1 lb. fettuccine or other pasta
• 1 Tbs. unsalted butter
• 2 Tbs. olive oil
• 3/4 lb. onions, thinly sliced
• 4 cloves garlic, crushed
• 3/4 lb. zucchini, cut into 1/2 inch cubes
• 1 tsp. dried basil
• 1 lb. scallops, rinsed and patted dry
• 1/4 cup grated Parmesan cheese

Cook fettuccine in boiling salted water until al dente. Drain pasta and return to saucepan. Toss with butter and keep warm. Heat oil in a heavy nonstick skillet over medium high heat. Sauté onions 2-3 minutes, stirring frequently. Add garlic and zucchini and continue to sauté another 4-5 minutes or until zucchini softens. Stir in basil, and salt and pepper to taste. Transfer vegetables to a platter and keep warm. Add scallops to skillet and sauté 3-4 minutes, stirring frequently, or until scallops are cooked throughout. Combine vegetables, scallops and pasta in a serving bowl. Serve with Parmesan.

Per serving: calories 1012, fat 15.4g, 14% calories from fat, cholesterol 49mg, protein 49.3g, carbohydrates 166.6g, fiber 7.3g, sugar 10.6g, sodium 288mg, diet points 20.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.7, Fruit: 0.0, Bread: 10.4, Lean meat: 0.3, Fat: 2.0, Sugar: 0.0, Very lean meat protein: 2.3

  view detailed nutritional information

The recommended wine is: White Zinfandel.