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Looking to shape up for warm-weather sports and styles? Donna Thompson in Laramie, Wyoming suggests her light, luscious and lemony meal mainstay. “When my husband and I decided to lose some weight, we found this recipe and loved it so much we had it every Tuesday!“ she writes. “Best of all? It’s so easy, he could fix it on nights I was late.“
This recipe is:
Quick
Nutritional Facts 1 serving (prepared with 1 tablespoon oil and reduced-sodium broth) equals 449 calories, 10 g fat (2 g saturated fat), 57 mg cholesterol, 481 mg sodium, 47 g carbohydrate, 3 g fiber, 38 g protein.
Originally published as Sea Scallops and Fettuccine in Cooking for 2 Spring 2006, p25
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Reviewed on Dec. 24, 2010 by Chefjulie1
This was an excellent, healthy pasta recipe. We really liked the little kick that the crushed red peppers gave it. It wasn't too hot, just flavorful. Simple and satisfying!
Reviewed on May. 16, 2008 by Sarah7180
This was a great "light" recipe! I added some imitation crab flakes to it as well.
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