Bow Ties And Scallops

1. Have the pasta cooked and drained.

2. Heat oil in skillet, add garlic and tomatoes, saute for 3 minutes.

3. Add broth, boil 1 minute.

4. Add scallops, boil 1 minute.

5. Add parsley and parmesan, heat through.

6. Stir in bow ties.

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Nutrient	Quantity
Total fats	30.3331 g
Protein	43.9491 g
Carbohydrates	35.1626 g
Energy	582.034 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5554 g
Water	280.8274 g
Aspartic acid	3.1002 g
Calcium, Ca	139.958 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0034 g
Lutein + zeaxanthin	276.853 g
Fiber, total dietary	2.6499 g
Fatty acids, total saturated 22:0	0.0017 g
Carotene, beta	1776.255 g
Niacin	3.3976 mg
Fatty acids, total saturated 18:4	0.0102 g
Vitamin A, RAE	395.263 g
Arginine	2.1235 g
Riboflavin	0.1257 mg
Fatty acids, total trans-polyenoic 22:4	0.0017 g
Fatty acids, total polyunsaturated 15:0	0.0085 g
Fatty acids, total saturated 20:1	0.0229 g
Glutamic acid	5.4126 g
Sodium, Na	2202.735 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6443 g
Total lipid (fat)	30.3331 g
Manganese, Mn	0.6631 mg
Proline	1.1884 g
Fatty acids, total saturated 16:0	7.4592 g
Fatty acids, total saturated 8:0	0.2903 g
Choline, total	216.3207 mg
Sugars, total	3.2681 g
Serine	1.2138 g
Fatty acids, total saturated 10:0	0.6514 g
Fatty acids, total saturated 18:0	3.4347 g
Fatty acids, total saturated 20:4 undifferentiated	0.0153 g
Vitamin B-6	0.3631 mg
Selenium, Se	46.1348 g
Ash	9.6633 g
Vitamin D	3.4 IU
Fatty acids, total saturated 18:1 undifferentiated	7.4089 g
Pantothenic acid	1.1924 mg
Phenylalanine	1.1955 g
Copper, Cu	0.3126 mg
Thiamin	0.1185 mg
Retinol	218.244 g
Methionine	0.882 g
Iron, Fe	3.2811 mg
Carbohydrate, by difference	35.1626 g
Phosphorus, P	865.392 mg
Folate, total	59.061 g
Tocopherol, gamma	0.0201 mg
Fatty acids, total saturated 4:0	0.8421 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1224 g
Fatty acids, total saturated 22:1 undifferentiated	0.0017 g
Lycopene	53.505 g
Alanine	1.8266 g
Cholesterol	139.081 mg
Valine	1.3136 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0051 g
Fatty acids, total saturated 18:2 undifferentiated	1.6432 g
Glycine	3.4241 g
Carotene, alpha	714.015 g
Fatty acids, total saturated 14:0	2.6523 g
Zinc, Zn	4.2471 mg
Isoleucine	1.3348 g
Fatty acids, total saturated 12:0	0.7324 g
Fatty acids, total polyunsaturated	2.5421 g
Fatty acids, total saturated 14:1	0.0017 g
Fatty acids, total polyunsaturated 17:1	0.0017 g
Leucine	2.3646 g
Vitamin A, IU	4279.331 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0085 g
Folate, DFE	59.061 g
Tryptophan	0.3322 g
Vitamin C, total ascorbic acid	10.4315 mg
Phytosterols	0.19 mg
Fatty acids, total saturated 20:0	0.0017 g
Fatty acids, total saturated 6:0	0.4986 g
Starch	6.273 g
Tyrosine	0.9553 g
Vitamin B-12	3.7676 g
Vitamin K (phylloquinone)	68.9071 g
Fatty acids, total saturated	17.2086 g
Histidine	0.6205 g
Fatty acids, total monounsaturated	8.4815 g
Threonine	1.1955 g
Folate, food	59.061 g
Fatty acids, total polyunsaturated 17:0	0.0136 g
Vitamin E (alpha-tocopherol)	0.9755 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1768 g
Fatty acids, total trans	0.0153 g
Magnesium, Mg	79.525 mg
Lysine	2.3575 g
Potassium, K	929.857 mg
Fatty acids, total polyunsaturated 24:1 c	0.0017 g
Cystine	0.3871 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	2 cloves	8.94	1.9836	0.03
Oil	2 tablespoons	224.256	0	25.4669
Parmesan cheese	2 tablespoons	37	4	0.5
Parsley	1 tablespoon	1.368	0.2405	0.03
vegetable broth	0.75 cup	121.77	19.7415	2.8782
plum tomato	3	0	0	0
bow tie pasta	2 cups	0	0	0
sea scallop	6 ounces	188.7	9.197	1.428