- minute. Combine cornstarch and cold water until smooth; stir into
- skillet. Bring to a boil; cook and stir for 2 minutes or until sauce
- is thickened and scallops are opaque. Add pasta and vegetables; heat
- through. Sprinkle with Parmesan. Yield: 6 servings.
Nutritional Facts: One serving (1 cup) equals 422 calories, 10 g fat (4 g saturated fat), 50 mg cholesterol, 741 mg sodium, 49 g carbohydrate, 5 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1-1/2 fat, 1 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.