Lemon Seafood Pasta

By Tonya_Speed

NUTRITION per serving: 348 Calories; 2g Fat; 33g Protein; 52g Carbohydrate; 6g Dietary Fiber; 105mg Cholesterol; 313mg Sodium. Exchanges: 3 Grain(Starch); 3 Lean Meat; 1 Vegetable. Points: 6

Ingredients

• 1/2 pound medium shrimp, peeled and deveined
• 1/2 pound scallops
• 1 medium zucchini, cut into 1/4-inch slices
• 1 small yellow squash, cut into 1/4-inch slices
• 1 small green bell pepper, seeded, deribbed and cut into 1/4-inch strips
• 2 cups whole grain Rotini pasta, cooked
• 1 cup low sodium chicken broth
• 1/4 cup lemon juice
• 2 tablespoons cornstarch
• 1 teaspoon dried dill

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

In a 3-quart microwavable casserole dish, combine shrimp, scallops, zucchini, yellow squash and bell pepper; cover tightly and microwave on HIGH for 8 to 10 minutes, stirring every 3 minutes, until shrimp are pink and firm. Drain and let stand, covered, for 5 minutes. Meanwhile, cook pasta according to package directions. In a 2-cup microwavable measuring cup, combine broth, lemon juice, cornstarch and dill until smooth; microwave, uncovered, on HIGH for 3 to 4 minutes, stirring every minute, until mixture thickens and boils; stir into seafood mixture. Serve seafood mixture over pasta.

SERVING SUGGESTION: Serve steamed asparagus on the side.
GLUTEN FREE: Use gluten free pasta and make sure broth is gluten free.