Ingredients
8 ounces uncooked fettuccine2 large carrots, thinly sliced1 tablespoon olive oil2 cups frozen sugar snap peas3 green onions, sliced3 garlic cloves, minced1 tablespoon butter1/2 cup white wine or chicken broth1/3 cup water2 teaspoons dried tarragon1 teaspoon chicken bouillon granules1/8 to 1/4 teaspoon cayenne pepper1 pound fresh or frozen bay scallops, thawed2 tablespoons cornstarch2 tablespoons cold water1/4 cup shredded Parmesan cheese
Preparation
Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute carrots in oil for 4 minutes. Add the peas, onions and garlic; saute 3 minutes longer or until carrots are tender. Remove vegetables and keep warm. Drain fettuccine and toss with butter; keep warm.
In the skillet, combine wine, water, tarragon, bouillon and cayenne. Bring to a boil; add scallops. Reduce heat; simmer, uncovered, for 1 minute. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and scallops are opaque. Add pasta and vegetables; heat through. Sprinkle with Parmesan.
