Pasta with Scallops/Vegetables

• 10 ounces pasta, spinach fettuccine
• 2 cups broccoli florets
• 1 tablespoon olive oil
• 2 cloves garlic crushed
• 1 each sweet red bell peppers cored, seeded and diced
• 4 ounces mushrooms sliced
• 3/4 pound bay scallops
• 1/4 cup white wine dry
• 1/2 cup chicken broth
• 1/4 teaspoon nutmeg
• 1/4 teaspoon white pepper
• 1/4 teaspoon salt
• 1 teaspoon cornstarch
• 2 teaspoons lemon juice

1. Bring 2 quarts of salted water to a boil.
2. Add fettuccine and bring to a boil.
3. Add broccoli florets and cook 3 to 5 minutes, until tender.
4. ( if using dried pasta, cook pasta 5 minutes, then add broccoli and cook 4 to 5 minutes more.)
5. Drain and toss.
6. Heat oil in large, nonstick skillet over medium heat.
7. Saute garlic one minute, until fragrant.
8. Add peppers and mushrooms.
9. Cook, stirring constantly for 3 to 4 minutes, or until peppers begin to soften.
10. Stir in scallops with any accumulated juice.
11. Cook just until scallops begin to go opaque.
12. Stir in white wine and broth.
13. Add nutmeg, white pepper, and salt.
14. Bring liquid to a simmer and cook 2 to 4 minutes more depending on size of scallops.
15. In a small dish blend cornstarch and lemon juice to a smooth paste and stir into scallop mixture.
16. Cook just until sauce thickens slightly.
17. Turn warm pasta into serving bowl.
18. Add scallop mixture and toss to coat pasta.
19. If dersired sprinkle with Parmesan cheese.
20. Serve warm.

pasta, broccoli florets, olive oil, garlic, sweet red bell peppers, mushrooms, bay scallops, white wine, chicken broth, nutmeg, white pepper, salt, cornstarch, lemon juice

Taken from recipeland.com/recipe/v/pasta-scallops-vegetables-34492 (may not work)