Pasta with Scallops, Sundried Tomatoes and Arugula

==Description ==
Pasta with Scallops, Sundried Tomatoes and Arugula from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
* Cook Time: 30 minutes
* Serves: 4
== Ingredients ==
* 4 cups cooked pasta
* non-fat cooking spray
* 3 cloves garlic, crushed and minced
* 1 pound scallops
* ¾ cup sun-dried tomatoes, sliced
* 3 cups arugula
* 2 teaspoons grated lemon zest
* ¼ cup fresh squeezed lemon juice
* fresh grated Parmesan cheese (optional)
== Directions ==
# Cook pasta according to package instructions.
# Spray a medium sized skillet with nonfat cooking spray and heat over high heat. Add garlic and saute for 1 minute.
# Add scallops and cook for about 2 minutes on each side or until cooked through. Set aside and cover to keep warm.
# Drain pasta then add to the scallops.
# Add tomatoes, arugula, lemon zest and lemon juice then toss until combined.
# Divide equally on plates then serve. Pass the Parmesan at the table.
== Tips ==
Before grating the zest, be sure to wash the outside of the lemon with warm water, a little soap then rinse thoroughly and dry with a towel. Citrus fruits are often handled by other customers and employees at the grocery store before you purchase it so washing the rind first will remove any surface dirt.
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Category:Pasta Recipes
Category:Sun-dried tomato Recipes
Category:Arugula Recipes
Category:Main Dish Pasta Recipes
Category:Main Dish Seafood Recipes
Category:Scallops Recipes