Scallop and Asparagus Alfredo

Name: Scallop and Asparagus Alfredo
Yield: 2
Ingredients: 8 ounces fresh or frozen sea scallops; 2 ounces dried whole wheat penne pasta; 1 pound fresh asparagus spears, cut into 1-inch pieces (2 cups); 2 teaspoons butter; 2 cloves garlic, minced; 1 5 - ounce can evaporated fat-free milk; 2 tablespoons reduced-fat cream cheese (Neufchatel); 2 tablespoons finely shredded Parmesan cheese; 1 tablespoon lemon juice; 1/4 teaspoon lemon-pepper seasoning; Snipped fresh Italian (flat-leaf) parsley (optional)

INGREDIENTS

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8 ounces fresh or frozen sea scallops

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2 ounces dried whole wheat penne pasta

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1 pound fresh asparagus spears, cut into 1-inch pieces (2 cups)

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2 teaspoons butter

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2 cloves garlic, minced

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1 5 - ounce can evaporated fat-free milk

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2 tablespoons reduced-fat cream cheese (Neufchatel)

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2 tablespoons finely shredded Parmesan cheese

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1 tablespoon lemon juice

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1/4 teaspoon lemon-pepper seasoning

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Snipped fresh Italian (flat-leaf) parsley (optional)

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