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Capellini with Tuscan Fisherman's Sauce
Capellini with Tuscan Fisherman's Sauce

Capellini with Tuscan Fisherman's Sauce

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Cook Minutes 45 Min
Prep : 45 Min
This recipe is inspired by the region of Toscana in Italy.
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8 Servings
Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp. extra virgin olive oil
1 eggplant, cut into 1/2-inch pieces
1/2 lb. (225 g) each green and yellow zucchini, sliced
1/2 red pepper, cut into strips
2 small garlic cloves, minced
1 lb. (450 g) capellini, uncooked
1 jar (650 mL) Classico di Lucca Tuscan-Style Olive & Garlic Pasta Sauce
1/4 cup currants
1 Tbsp. fresh lemon juice
1 lb. (450 g) bay scallops
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Step 1
Heat oil in Dutch oven or large deep skillet on medium-high heat. Add vegetables; cook 7 to 10 min. or until softened, stirring occasionally and adding garlic for the last minute.
Step 2
Cook pasta as directed on package, omitting salt. Meanwhile, add pasta sauce, currants and lemon juice to vegetable mixture; stir. Simmer on medium-low heat 10 min. or until heated through, stirring occasionally. Add scallops; cook 2 to 3 min. or just until opaque.
Step 3
Drain pasta. Serve topped with pasta sauce mixture.
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Serving Suggestion
Garnish with 2 Tbsp. each toasted pine nuts and chopped fresh parsley before serving.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
360
Calories From Fat
0
% Daily Value
Total fat 6 g
9 %
Saturated fat 1 g
5 %
Cholesterol 25 mg
Sodium 410 mg
17 %
Total carbohydrate 58 g
19 %
Dietary fibre 6 g
24 %
Sugars 13 g
Protein 20 g
Vitamin A
8 %
Vitamin C
50 %
Calcium
10 %
Iron
30 %
Servings
8 servings, 1/8 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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