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Dairy Free Linguine With Bay Scallops And Spinach

A delicious dish and inexpensive way to get that fresh scallop flavor. It's ready in under 30 minutes, and loaded with fresh vegetables.
Servings 4
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins


  • 4 or 5 cloves of garlic minced
  • 12 oz bay scallops
  • 5 oz baby spinach
  • 9 oz linguine
  • 2 teaspoons olive oil
  • 1 small tomato diced
  • ½ cup white wine can substitute chicken stock
  • ¼ – ½ cup cooking water from linguine
  • salt and pepper to taste
  • freshly chopping parsley
  • red pepper flakes optional


  • Cook and drain the linguine according to package instructions, reserving 1/2 cup of the cooking water.
  • While the linguine is cooking, heat 1 teaspoon olive oil in a large nonstick skillet.
  • Add the spinach, and sauté until wilted. Set the cooked spinach aside.
  • Add another teaspoon of oil to the pan, and cook the garlic for no more than 1 minute, stirring constantly, until fragrant.
  • Add in the tomatoes and wine, and cook for about 3 minutes. Stir in the cooking water and scallops, and cook just until the scallops are cooked through, about three or four minutes. Add back in the spinach, and season with salt and pepper.
  • Toss linguine in the scallops and sauce, and top with freshly chopped parsley and red pepper flakes (if using).
Calories: 356kcal
Course: Main Course
Cuisine: Italian


Calories: 356kcal | Carbohydrates: 55g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 369mg | Potassium: 621mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3579IU | Vitamin C: 15mg | Calcium: 65mg | Iron: 2mg