• Cook pasta according to package directions, about 9 minutes; add broccolini and red pepper during last 2 minutes of cooking. Reserve 1/2 cup cooking water. Drain.

  • Meanwhile, heat 1 tbsp each of the oil and butter in large stainless skillet over medium-high heat. Coat scallops with flour and season with 1/4 tsp each of the salt and pepper. Sauté 2 minutes per side; reserve. Add remaining tbsp oil and butter to skillet and cook garlic 30 seconds. Combine cornstarch and broth; add to skillet and simmer 1 minute.

  • Add pasta, parsley, lemon juice, remaining 1/2 tsp salt, remaining 1/4 tsp pepper and scallops. Toss gently to combine and simmer 1 minute. Add some of the reserved cooking water if needed.

  • Spoon into a large serving bowl. Sprinkle with Parmesan.

Nutrition Facts

500 calories; 15 g total fat; 5 g saturated fat; 55 mg cholesterol; 702 mg sodium. 59 g carbohydrates; 4 g fiber; 30 g protein;