My sister came over for dinner last week after a long day at work. We both work as nurses on the same floor and after a 12 hour shift, I knew she would want something hearty and healthy – not always the easiest combination! Searching for a healthier pasta plate, I came across this lightened up version of a Cheesecake Factory dish on tablefortwoblog.com that inspired my dinner. I added vodka and scallops to change it up and give it a twist. It is one of those recipes that your guests might guess took a lot of work, but in reality it was fairly simple to make. My sister, husband, and I gobbled it right up! I will definitely make this dinner again.Print
- 1 box of fettuccine
- 9-12 large scallops
- Olive oil for cooking
- 5 garlic cloves, minced
- 1/2 cup vodka
- 3/4 sundried tomatoes
- 2 cups of baby spinach, stems removed
- 3 tbsp. of tomato paste
- 1 can (14.5 oz) of diced tomatoes
- 1/2 tbsp. of granulated sugar
- 1 container (5.3oz) of plain, non-fat Chobani yogurt
- 1/4 cup light sour cream
- Salt and pepper to taste
- Crushed red pepper flakes
- In a large pot, bring water to a boil and add fettuccine, cook according to directions on box.
- While pasta is cooking, combine yogurt and sour cream in small bowl and set aside.
- In a large skillet, heat olive oil over medium high heat. Add minced garlic and sundried tomatoes. Sauté for about two minutes, until fragrant.
- In another medium sized skillet, sear scallops with a tablespoon of olive oil until fully cooked and starting to turn golden brown on. We will add these to the pasta last.
- Next turn heat to medium low and gently incorporate diced tomatoes, vodka, tomato paste, and sugar.
- Whisk in the yogurt and sour cream mixture in parts, incorporating well and whisking briskly. Once combined, return heat to medium high and let sauce simmer, about 7 minutes until thickened.
- Add in spinach, salt and pepper to taste. Once spinach is wilted, add in pasta and scallops and turn off heat. Top with crushed red pepper flakes if desired. Enjoy!