Pasta With Scallops and Green Beans

Ingredients

• ½ pound green beans
• Salt and freshly ground pepper
• 4 tablespoons olive oil
• 2 tablespoons finely chopped garlic
• 3 cups ripe fresh tomatoes, cored, peeled and cut into small cubes
• 2 tablespoons tomato paste
• 1 tablespoon chopped fresh marjoram or 1 teaspoon dried
• ¼ cup coarsely chopped fresh basil
• 2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
• ¼ teaspoon red hot pepper flakes
• ¾ pound farfalle or bow-tie pasta
• 1 pound bay or sea scallops (if sea scallops are very large, cut them in half)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    566 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 79 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 27 grams protein; 27 milligrams cholesterol; 520 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Trim and cut green beans into 1 1/4-inch lengths. Drop them into salted boiling water and cook them for 7 minutes or until slightly crisp and tender. Drain immediately and reserve 1/2 cup of the cooking liquid.
2. Heat 2 tablespoons of the olive oil in a saucepan over medium heat and add 1 tablespoon of the garlic. Cook briefly without letting it brown. Add tomatoes, tomato paste, marjoram, basil, oregano, red pepper flakes, salt and pepper. Cook, stirring well, for about 5 minutes. Set aside.
3. Bring 3 quarts salted water to a boil. Add pasta, bring to a boil and cook, stirring, for about 12 minutes or according to package instructions. The pasta should be al dente.
4. Meanwhile, heat the 2 remaining tablespoons of olive oil in a large saucepan over medium-high heat. Add scallops, remaining garlic and salt and pepper to taste. Cook, stirring, for about 1 minute, then add the tomato sauce, green beans and reserved liquid to the pan. Bring to a boil, then lower the heat to a simmer. Cook for 1 minute, stirring.
5. Drain pasta and add it to the tomato-scallop mixture. Serve immediately with the remaining basil.

40 minutes