Curried Scallops With Spinach

• 2 ounces whole wheat rotini pasta, uncooked
• 2 teaspoons margarine, canola-based, trans-fat free
• 2 tablespoons green onions, chopped
• 14 teaspoon curry powder
• 1 teaspoon tomato paste, canned, low-sodium
• 2 tablespoons fat-free low-sodium chicken broth
• 2 tablespoons evaporated skim milk, canned
• 12 cup spinach, fresh, chopped
• 4 ounces scallops, fresh
• 1 teaspoon olive oil, extra virgin
• 12 cup canned tomato, diced, no added salt

1. Cook pasta acorrding to package directions; drain and keep warm.
2. In a small skillet, melt margarine over medium-low heat.
3. Add the onion (washed and chopped) to skillet and cook, stirring occasionally, until it starts to soften, about 3 minutes.
4. Stir in curry powder and cook for 1 minute more.
5. Transfer the onion mixture to a blender or food processor and add the tomato paste, broth and evaporated milk.
6. Puree until smoothe.
7. Return the sauce to the skillet and bring to a simmer.
8. Stir in the spinach (washed and chopped) and scallops.
9. Simmer, covered, until the scallops are just done, 3 to 5 minutes.
10. Toss pasta with olive oil and drained tomatoes, and serve with scallops and spinach.

whole wheat rotini pasta, margarine, green onions, curry powder, tomato paste, chicken broth, milk, spinach, olive oil, tomato

Taken from www.food.com/recipe/curried-scallops-with-spinach-433589 (may not work)