8 oz. dry spaghetti
\n1 T. olive oil
\n1 T. fresh lemon juice
\n2 tsp. grated lemon zest
\n2 cloves garlic, minced
\n3 T. chopped flat-leaf parsley leaves
\n4 oz. medium shrimp, shelled and deveined
\n1\/2 lb. fresh bay scallops
\n4 oz. skinless salmon fillet, cut into 4 strips
\n2 T. dry white wine or additional lemon juice
\n2 C. packed baby spinach leaves, about 1\/2 lb., stems removed<\/p>\n
Bring a large pot of water to a rapid boil. Add the pasta and cook to al dente, following package directions. Meanwhile, in a small bowl, combine the olive oil, 1 T. (15 ml) lemon juice, lemon zest, garlic, and parsley. Set aside. While the pasta cooks, heat a large nonstick skillet over medium-high heat. Add the shrimp, scallops, and salmon. Cook, turning once, for about 2 minutes. Add the wine and boil for another minute. Set aside. Drain the pasta and toss with the lemon-garlic mixture and spinach. Gently toss the seafood with the pasta and serve immediately.<\/p>\n
Yield: 4 Servings
\nCalories: 381
\nFat: 7g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
8 oz. dry spaghetti 1 T. olive oil 1 T. fresh lemon juice 2 tsp. grated lemon zest 2 cloves garlic, minced 3 T. chopped flat-leaf parsley leaves 4 oz. medium shrimp, shelled and deveined 1\/2 lb. fresh bay scallops 4 oz. skinless salmon fillet, cut into 4 strips 2 T. dry white wine or additional lemon juice 2 C. packed baby spinach leaves, about 1\/2 lb., stems removed Bring a large pot of water to a rapid boil. Add…<\/p>\n