Scallops and Asparagus Pasta

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Serves 4

Ingredients:

3 cups asparagus, trimmed and chopped into pieces

1 Tbsp olive oil

1 1/2 Tbsps flour

1/4 tsp salt

1/4 tsp ground black pepper

12 oz fresh bay scallops

1/2 cup dry white wine

1 tsp fresh tarragon leaves

2 tsps lemon juice

4 pieces lemon wedges

12 oz Wacky Mac®^® Veggie Spirals

Cooking Directions:

1. Cook pasta according to package directions.
2. Snap tough ends off asparagus. Cut spears into ½-inch lengths on the diagonal.

3. Blanch in a small pot of boiling water for 2 minutes. Drain and set aside.

4. Heat oil in large nonstick skillet over medium-high heat.

5. Combine flour, salt and ¼ teaspoon pepper on platter. Dredge scallops in flour mixture.

6. Add scallops to skillet in single layer. Cook for 3 minutes or until scallops start to brown, turning over halfway through.

7. Pour in wine; scrape up browned bits. Add asparagus, tarragon and lemon juice.

8. Reduce heat to low; cover and simmer 5 minutes or until sauce is slightly thickened and scallops cooked through.

9. Stir in WACKY MAC; add more pepper, if desired.

10. Serve with lemon wedges.