Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Dry linguine pasta (4 cups
-after cooking)
1 1/2 c Chopped onion
3 tb Olive oil
1 tb Minced fresh garlic
3 tb Fresh lemon juice
1 tb Grated lemon zest
1 ts Salt
1/4 ts Pepper
pn Cayenne
1 c Red bell pepper strips
1 lb Bay scallops
5 c Fresh spinach cut in 1"
-wide strips
1/3 c Crumbled feta cheese

Begin cooking pasta conventionally according to package directions.
Put onion and oil in a 2-quart glass measure or casserole. Cover with
vented plastic wrap or lid and microwave on high 5 minutes. Add
garlic, lemon juice, lemon zest, salt, pepper and cayenne; stir.

Place bell pepper on top of mixture; cover. Microwave on high 2
minutes. Toss peppers and scallops into onion mixture. Add spinach on
top of mixture; cover. Stirring midway through cooking, microwave on
high 3 minutes, or until scallops are opaque and spinach is limp.

When pasta tests done, drain and return to same pot. Toss scallop
mixture into pasta and serve immediately, topped with cheese.

Nutrient data per serving: 798 calories; 69 grams protein; 15 grams
fat (18% of total calories); 93 grams carbohydrates; 8 grams dietary
fiber; 394 milligrams cholesterol; 1047 milligrams sodium.
Submitted By MICHAEL ORCHEKOWSKI On 08-07-95

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