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pasta shells nonfat plain yogurt chicken broth canola oil scallions peeled ginger curry powder garlic bay scallop fresh spinach tomatoes salt
Viewed: 30 - Published at: 5 years agoIngredients
- 1 lb medium whole-wheat pasta shells
- 12 cup nonfat plain yogurt
- 14 cup reduced-sodium chicken broth
- 1 tablespoon canola oil
- 6 scallions, trimmed and thinly sliced on the bias (1 cup)
- 4 teaspoons minced peeled ginger
- 4 teaspoons curry powder
- 2 garlic cloves, minced
- 1 lb bay scallop
- 10 ounces fresh spinach, washed and shredded (12 cups)
- 8 medium plum tomatoes, seeded and diced (2 cups)
- salt
Method
- 1.
- Cook pasta in a large pot of boiling salted water until tender but firm, 10 to 15 minutes.
- Drain and rinse under cold water until cooled.
- Set aside.
- 2.
- Whisk together yogurt and chicken broth in a small bowl, and set aside.
- 3.
- Heat oil in a wok over high heat until almost smoking.
- Add scallions, ginger, curry powder and garlic and stir-fry until fragrant, about 10 seconds.
- Add scallops and stir-fry until the flesh is opaque, about 2 minutes.
- Add spinach and stir-fry until the spinach is wilted but still bright green, about 1 minute.
- Add tomatoes and the reserved shells and toss until evenly distributed.
- Add the reserved yogurt mixture and toss again.
- Cover and cook until heated through, about 30 seconds.
- Taste and adjust seasoning with salt.
- Serve immediately.
